From our kitchen to yours – ni -mts

Sara Joss

Since this week is Reading Period, and we’ll all have a little extra time on our hands, why not spend it baking? Worst-case scenario, you can indulge in this incredibly tasty desert while doing all the homework you’ve been avoiding until halfway through the term. 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! This recipe makes two loaves.Ingredients:
3 eggs
1 1/4 cups sugar
1 cup canola oil
1 teaspoon vanilla
2 tablespoons butter (melted)
2/3 cup chocolate chips
6 tablespoons cocoa
2 cups zucchini (grated)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoon cinnamon

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, i.e. the salt, cinnamon and 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 inserted into the loaf comes out clean. Enjoy!