What does this image have to do with the title and topic of this post? Absolutely nothing! Just thought I'd share a peek at an new image for Whipper Snapper Designs -- part of the upcoming September release happening soon!
Friend and blog reader, Carol, sent me a chocolate zucchini bread recipe. Alan LOVES chocolate, and the recipe sounded delish, so Friday night I whipped up a batch. It did NOT disappoint! In fact, Sunday night I whipped up a second batch (stocking up the freezer with yummy homemade bread is a good thing!)
Carol gave me the OK to share the recipe, so here you go! Now go make it! Today! You'll be glad you did!
Carol's Chocolate Zucchini Bread
3 cups all-purpose flour (I used whole wheat flour with great success!)
¼ cup unsweetened cocoa powder
1 Tablespoon ground cinnamon (Carol and I use a little less)
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
1 cup vegetable oil
2 teaspoon vanilla
2 cups shredded zucchini (I used 3 cups)
1 cup chopped walnuts
1 cup semi-sweet chocolate chips (why not add a few more, for good measure!)
1. Preheat oven to 350 F. degrees. Lightly grease two 9X5 loaf pans
2. In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well. In a separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, mix well. Stir in zucchini. Add flour mixture, stir until just moistened. Stir in nuts and chocolate chips. Spoon into loaf pans.
3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes, Remove from pans, cool completely on wire rack.
Thanks to Carol for the wonderful recipe! I love it, and so does Alan!
Instead of using zucchini for my second batch, I used patty pan squash! It was WONDERFUL!