Wednesday, August 13, 2008

Chocolate Zucchini Bread

I LOVE this bread! I discovered the recipe last year and have made it countless times since. We've tried several ways to do the chips to keep them from sinking. When I sprinkle them on top, half sunk and half stayed on top. When I mix in the batter, they all sink. Who cares - they still taste great no matter where they land!

2 squares unsweetened chocolate (1 ounce)
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Grease AND flour two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.

2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. In a separate bowl, combine the flour, baking soda, salt, cinnamon and chocolate chips. Add to wet mixture. Pour batter into prepared loaf pans.

3. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Original recipe yield:
2 9x5 inch loaf pans

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