Chocolate Zucchini Bread

Source: Jodi Gallagher


Servings: 12+
Prep Time: 10 min.
Bake Time: 35-40 min.
Total Time: 45-50 min.


Ingredients:

• 1 1/2 c sugar
• 2 eggs
• 3/4 c oil
• 2 c grated zucchini (packed, push all the water out of it)
• 4 T cocoa (heaping)
• 1/2 t. salt
• 1 t. soda
• 2 1/2 c flour
• 1/2 c buttermilk ("make" buttermilk by adding 1 TBS lemon juice to one cup milk and then letting it sit for five minutes to sour. Then use 1/2 cup for the recipe).

(Healthier version: replace the oil with same amount of applesauce and do half wheat half white flour)

Directions:

1. Mix sugar, eggs, oil, zucchini and cocoa. Add salt and soda.
2. Then add flour alternating with buttermilk.
3. Pour in a greased and floured 9 x13 cake pan.
4. Then sprinkle chocolate chips over the top - cover it completely!
5. Bake at 325 for 35-40 minutes. (24 muffins bake for 18 minutes; two 8x4x2-inch loaf pans bake for 50-55 minutes)
6. Insert a toothpick in the center to see if done. Make sure it is not in a place where there is a choc chip because it will come out gooey.

Comments:

I stole this recipe off of Jodi's blog last week and it is a keeper! I've already made it twice with leftover zucchini; the first time it got eaten (mostly by me) in one sitting, the second time I took it to my 7th grade team meeting at school and my teacher friends didn't even leave a crumb left! (I had to steal Jodi's photo, too, since this stuff got devoured before I thought to document it on camera.) Thanks, Jodi. . .keep the yummy recipes coming!

I didn't have 2 cups' worth of zucchini either time I made it, so I just halved the recipe. . .worked just fine. The first time I did it in a 8x8 cake pan (baked for 35 minutes) and the second time I baked it as a loaf in a 8x4x2-inch pan (baked for 55 minutes).