My garden has so much zucchini growing in it, that I am having to get very creative as to how to use up all of it that I can't give away. Today I chose to make this chocolate, chocolate chip zucchini bread. I had to make it early this morning because we were expecting a super hot day out here in Southern California. So that meant getting up to bake before it got too hot. Mission accomplished! Turns out I didn't even need to turn the air conditioner on today. It was humid here today though. I know all of you that live where it really is humid, will probably laugh at that statement, but us Southern California girls are not used to even slight humidity and we're not quite sure how to handle it when it happens. So it's a good thing my bread was already baked and cooled by the time the temps started rising. Now this lovely loaf is resting in my freezer, awaiting company next week. I will do my best to stay out of it, but I guess if I get into it, I will just have to say my prayers that nobody notices the nice big slice taken right off the end of the loaf ;)
2 1/2 cups flour
1/2 cup unsweetened cocoa
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1 cup vegetable oil
2 tsp vanilla
2 packed cups grated zucchini
1 cup chocolate chips
Heat oven to 350°.
Spray one 9×5 inch bread pan with Pam.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the
oil and vanilla. Add to the dry ingredients along with the zucchini and
chocolate chips. Stir just until combined, and spoon the batter into the loaf pan.
Bake for 60-70 minutes, or until the top is cracked and springs back when touched. (or a toothpick inserted in the center, comes out clean)