Well, the garden has started to run over. Mom shared with me the first bunch of “bread zucchini” as we call it. One zucchini made four loaves of zucchini bread. I popped two into the freezer- but I am happily munching away at the other two. I still use my mom’s bread recipe with a minor adjustment. I did my searching, and the bread with the flavor I liked best was Mom’s. The only thing I don’t like about it is the cup of oil. So instead I use 1/2 cup oil, and 1/2 cup applesauce. Works perfectly. It’s enough oil to mantain the integrity of the bread. Yesterday’s breads were Mom’s version- with chocolate chips, because I had a bag of mini chips to use up. Today I am using the second large bread zucchini, and I plan to make chocolate zucchini bread. (After I go and get some cocoa, of course). I thought I would share that recipe. It’s just enough different. And I think the recipe originally came from Mom Waz. I’m not totally sure of that- but it is one of the few recipes Andy had when we got together, and it’s a keeper. I don’t usually reduce the oil in this one.
* Exported from MasterCook *
Chocolate Zucchini Bread
Amount Measure Ingredient — Preparation Method
3 eggs
2 cups sugar
1 cup oil
2 1/2 cups zucchini — shredded
2 1/2 cups flour
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
1/4 teaspoon baking powder
1/3 cup cocoa
1 cup nuts
Preheat oven to 350.
Combine ingredients, and pour into 2 loaf pans.
Bake at 350 for 45-50 minutes, or until toothpick inserted near the middle comes out clean.
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