From our kitchen to yours

Sara Joss

Photo by Katie Langenfeld (katie langenfeld)

For those of you who don’t know, I am a member of the McCarthy Co-op house on campus and this week’s recipe is a co-op favorite. There is virtually no limit to the amount of chocolate zucchini bread you can eat. It’s that good. Don’t let the zucchini deter you from making this recipe. It tastes just like chocolate cake – I promise – and it takes virtually no time to make! Serving size: Two loaves.
Ingredients:
3 eggs
1 1/4 cups sugar
1 cup canola oil
1 teaspoon vanilla
2 Tablespoons melted butter
2/3 cups chocolate chips
6 Tablespoons cocoa
2 cups grated zucchini
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon
Method:
Preheat the oven to 350 F.
In a mixing bowl, combine eggs, sugar, canola oil and vanilla.
Mix until blended.
Add the butter and cocoa and blend well.
Stir in dry ingredients – salt, cinnamon, baking soda – until blended.
Stir in the zucchini and chocolate chips, and then spoon the complete batter into two greased and floured 9×5-inch pans.
Bake 60-70 minutes, or until a knife can be inserted into the loaf and come out clean.
Enjoy!

Photo by Katie Langenfeld (katie langenfeld)

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