I don’t usually post recipes but this one is definitely worth sharing. The most difficult part is shredding the zucchini but everything else comes together nicely and if you don’t measure exactly it will still be super yummy. Regular zucchini bread is good but this is really good. Even Ryan, who isn’t the biggest chocolate (or zucchini) fan, loves this recipe. He brought the bread to an event and a few weeks later I met someone who had attended the event. I was introduced as Ryan’s wife and she immediately said, “Oh you made that awesome bread. It was soo good.” That’s the kind of stuff i’m happy to be known for.
So here is the recipe. It’s also available at Taste of Home but I don’t ever follow any recipe exactly.
Preheat Oven to 350.
2 cups zucchini (I used a little more and did a mix of yellow and green)
2 cups sugar (you can use less but I haven’t tried it with less than 1 1/2).
1 cup vegetable, canola, sunflower or other oil
3 teaspoons vanilla
2 1/2 cups all-purpose flour (I sometimes substitute part wheat)
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1+ teaspoon cinnamon
1/4 teaspoon baking powder
Mix the dry ingredients into the wet ingredients and then fold in the shredded zucchini. Pour into 2 or 3 sprayed and floured loaf pans depending on how thick you want it. Can also be poured into a larger 9 by 9 pan (also sprayed and floured) for a more brownie-like finished product. It doesn’t taste different but yeah. Bake 50 to 55 minutes until a thin knife or toothpick comes out clean. Cool for a few minutes before removing from the pan (but if you floured your pans they should come out super easy).
Taste, share and enjoy!