I haven't had a lot of time to do much cooking this week other than quick suppers. But I had a couple of zucchini from the garden and decided that zucchini bread was in order.
I found this recipe in the 1993 Southern Living Annual Recipe book. It's a little different than my usual zucchini bread in that it doesn't have a cup of oil in the recipe. Instead it uses 3/4 cup of butter and like Paula Deen I love me some butter! And to make it even better it's also got chocolate! Butter and Chocolate!!!!
It turned out really good and light. I like it just like it is, but Yngwie likes to put cream cheese on his. Either way, it makes a great summer bread.
Chocolate Zucchini Bread
3/4 c. butter, softened
2 cups sugar
3 large eggs
2 cups grated zucchini (about 2 large)
1/2 cup milk
2 tea. vanilla extract
2 1/2 cups all purpose flour
2 1/2 tea. baking powder
1 1/2 tea. baking soda
1/2 tea. salt
1 tea. ground cinnamon
1/2 c. cocoa
1 cup chopped pecans ( I didn't have any so I just skipped on the nuts)
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, one at a time, mixing after each addition.
Combine zucchini, milk and vanilla. Combine flour and next 5 ingredients; add to butter mixture; alternately with zucchini mixture; beginning and ending with flour. Stir in pecans.
Spoon batter into two greased loaf pans. Bake at 350 for 50 minutes or until a wooden pick comes out clean. Cool on wire racks 10 minutes and remove from pans. Cool completely on wire racks. Makes 2 loaves.
Wishing everyone a blessed day!