Monday, July 27, 2009

Chocolate Zucchini Bread.

The muffins I posted about a few days ago were good, but this bread is great! I know that Heidi has spoke of the "Church Cookbook" in the past and that is exactly where this recipe came from! The parishoner who published this recipe is probably in her mid-eighties and I suspect she has been using this recipe for most of those eighty years. The best part, even after all those years of baking this bread, the recipe NEEDS NO ALTERING. It is perfect just the way it is!

Chocolate Zucchini Bread
3 eggs
1 cup oil
2 cups sugar
2 teaspoon vanilla
2 1/2 cups flour
1/2 cup cocoa
3 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups zucchini (unpeeled - grated)

Beat eggs, oil, and sugar until light and fluffy. Add remaining ingredients; mix well. Add 2 cups zucchini. Bake in two greased loaf pans (or you could do one big loaf pan and four small ones - the small ones only need to bake for about 45 minutes). 325 degrees for 1 hour.

Look at the picture - see how the top appears slightly cruncy and the inside is super moist. That is the best thing about this bread!! It is a must bake!


Heidi Marie said...

What did you think of adding the cinnamon? Emily (my roommate)made a recipe similar to this and said she actually didn't care for the cinnamon flavor.

Holly. said...

Yes, Heidi the cinnamon was good. I've been making this bread for several years and have always used cinnamon. There isn't that much in the bread and you hardly taste it.

Gretchen said...

My favorite thing to do with zucchini!