Turn those zukes that you've been trying to give away into something so tasty you'll want to make extra for your freezer.
After looking at zucchini bread recipes that sounded interesting but weren't hitting the mark for me, I compiled what I felt were the best parts of several and made my own version. Success!
Maybe it's not exactly 'health food' but the zucchini does give this bread a delicious moistness.
The recipe can be used in your mini loaf pan or muffins cups. I had enough batter for four small loaves and several muffins.
I know it's going to be hard to keep the lid on these!
A closer look at the beautiful Peggy Karr glass dish under the bread above. I just wanted to show you how pretty it is. It was a gift from my kind cyber friend, Cynthia! Thank you again, Cynthia - I love it! It's just the right size for a mini loaf.
Very Chocolate Zucchini Bread
Recipe by Savoring Time in the Kitchen
Makes 4 mini-sized loaves plus several muffins.
2 ounces of unsweetened chocolate
1-1/2 cups white sugar
3/4 cup vegetable oil
1/4 cup sour cream
2 cups grated zucchini
1-1/2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons cocoa powder
3/4 cup semisweet chocolate chips
3/4 cup coarsely broken walnuts
Preheat oven to 350 degrees F (175 degrees C). Lightly grease four mini loaf pans or muffin cups, if preferred.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
In the bowl of a stand mixer, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour, baking soda, salt and cinnamon and cocoa powder. Fold in the chocolate chips and walnuts . Pour batter into prepared loaf pans.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into the center of a loaf comes out clean (trying not to hit a melted chocolate chip for a false reading). Muffins will be done in about 20 minutes.