Zucchini Bread

Alright, so our nice neighbor's dropped off some veggies to us the other week.   They gave us a summer squash and the most GIGANTIC zucchini that I've ever seen in my entire life.   We made a huge dish of veggie pasta (sorry, no pics of that), and I still had three quarters of the Zucchini left.

I found a recipe on Pinterest for chocolate chocolate zucchini bread, and so I thought I'd try it.

It was good, but I should have added more chocolate chips, and probably substituted apple sauce for the oil, because I think it was just a tad dry.    (Even G thinks so, and she usually eats anything with chocolate in it.)

Recipe below:

Chocolate Chocolate Chip Zucchini Cakes
Adapted from Food Network
2 1/2 cups all-purpose flour
1/2 cup cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups sugar
3 eggs
1 cup canola oil
2 teaspoons vanilla
2 packed cups grated zucchini (don’t peel it)
1 cup chocolate chips
Preheat oven at 350 F. Spray two 9×5 inch pans with nonstick spray.
In a large bowl, stir together flour, cocoa, baking soda, baking powder and salt.
In a medium bowl, beat the sugar and eggs until light and fluffy. Add the oil and vanilla. Add to the dry ingredients along with the zucchini and chocolate chips. Stir just until combined, and divide between the loaf pans.
Bake for 50-60 minutes, or until the tops are cracked and springy to the touch. Makes 2 cakes.