Double-Chocolate Zucchini Bread

Double-Chocolate Zucchini Bread

If you planted zucchini or yellow squash this year, it may be that you’re about zucchini-ed out.  I am–or was.  I’ve already pulled up my squash plant.  It was so prolific, I spent numerous afternoons making my favorite recipes to use it up, and I reached the point where I’d had enough.  The good news is that my freezer is stocked with a shelf full of yummy baked goods that we can enjoy this winter.  No regrets from this girl.

Double-Chocolate Zucchini Bread is one of those yummies.

I’ve made this every summer for I don’t know how many years.  It’s a recipe from our church’s cookbook, and you KNOW those are the best kind of cookbooks!  Everyone shares their tried-and-true recipes because they’re there in black and white, and everyone will see them.  They have to be good!

I made this with yellow squash, not zucchini, and of course, there’s virtually no difference in taste.  This bread is moist, almost like a chocolate cake.  And those mini-chocolate chips give it another little blast of chocolate with every bite.  Coconut gives it extra crunch, and well, you’ll just have to make some to know what I mean.

Double-Chocolate Zucchini Bread

August 25, 2016

by Pam

Category Breads and Quick Breads

Ingredients

• 2 cups sugar
• 2 3/4 cup flour
• 1/4 tsp baking powder
• 1 tsp salt
• 1 tsp baking soda
• 1/4 cup dry cocoa
• 1 cup coconut
• 1 cup mini chocolate chips
• 1 tsp vanilla
• 3 cups grated zucchini
• 3 eggs
• 1 cup oil

Instructions

1. Preheat oven to 325 degrees. Grease and flour two large loaf pans.
2. Mix sugar, flour, baking powder, salt, baking soda, cocoa, coconut and chocolate chips in a large bowl.
3. In smaller bowl, mix vanilla, zucchini, eggs and oil.
4. Add all at once to dry ingredients. Mix well.
5. Pour into pans. Bake 1 hour and 15 minutes or until firm.

Tags

chocolate quick bread,

double-chocolate quick bread,

yellow squash quick bread,

zucchini bread