It looked like a great idea when I planted a whole package of zucchini seeds a couple months ago! I think every seed grew and I am now drowning in zucchini! I’ve shredded, fried, grated, and frozen as much as my family can take and still have them popping up everywhere.
In my quest to find a new recipe and a clever way to include more zucchini in my families diet I came across this wonderful Chocolate Zucchini Bread recipe. I have been enjoying it all week with a cup of coffee for breakfast.
It’s not too sweet and makes for a perfect light breakfast.
I found this recipe in one of my favorite cookbooks… The Amish Baking Cookbook
- 3 eggs, beaten
- 1 cup oil
- 1 3/4 cups sugar
- 1 T. vanilla
- 2 cups, zucchini, grated
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 cup unsweetened cocoa powder
- 1/2 cups chopped walnuts or pecans (optional)
- In a large bowl, mix together the eggs, oil, sugar and vanilla. Add the zucchini and stir.
- In a separate bowl, mix together the flour, salt, baking soda, baking powder, and cocoa powder. Add dry ingredients to the zucchini mixture and blend well. If desired, add nuts and stir again.
- Grease and flour 2 loaf pans and pour in batter. Bake at 350 degrees for 45 minutes. Cool in pans for 10 to 15 minutes before removing zucchini bread to wire rack to finish cooling.
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