After a very busy week last week of traveling to Portland with the kiddos, I haven’t had time to do much posting or work other than the usual cooking, cleaning, laundry, etc. So, here is my first post in a while.
This is my “go to” zucchini bread recipe for those massive zucchinis that come out of the garden because you haven’t picked them in way too long. Nope, it is not a healthy recipes, but it is comfort food…and everyone loves it! I eat it like I would a dessert rather than a breakfast.
It is great for the freezer to pull out when you have house guests or to take to the office to share. I am freezing part for my family who is coming next week and my husband is taking some to work also, so I doubled it.
- 2 3/4 cup flour
- 1/3 cup baking cocoa
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 cup canola or vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 1 tsp cinnamon
- 2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
Combine flour, cocoa, sugar, salt, baking soda, and baking powder. In a small bowl whisk eggs, oil, vanilla, and cinnamon. Stir into dry ingredients until just moistened. Stir in chocolate chips.
Transfer unto two greased 8 in x 4 in loaf pans. Bake at 350 degrees for 55-65 minutes. Cook for 10 minutes before removing from pans to wire rack to cool completely.