This post originally appeared on Families.com
Ooh, does my house smell good today. I just finished baking two loaves of double chocolate zucchini bread. The aroma reminds me that the holidays are coming soon. Now the only question is do I freeze one or leave them both out for the family to gobble all up?
Zucchini bread is a lot easier to make than you might think. The most tedious part is grating the zucchini, but I have a short cut for you. I use the grating attachment on my food processor, which makes the grating a very quick step. Most food processors come standard with that grating blade, but if yours doesn’t, just use the standard blade.
When it comes to beating and mixing, if you have a stand mixer, now is the time to make use of it. Just make sure to remove the bowl from the mixer and stir in the grated zucchini and the chocolate chips by hand.
I adapted this recipe from an old Taste of Home recipe–just tweaking it a little bit. The recipe makes two 8-in. x 4-in. loaves.
And yes, those are our 1960s era countertops.
2 scant cups sugar
1 cup canola oil
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups peeled and shredded zucchini
1 scant cup of chocolate chips
In a large bowl, beat the sugar, oil, eggs and vanilla until it is well blended. Separately, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat the dry ingredients into sugar mixture until blended. Stir in the zucchini and the chocolate chips.
Evenly loaf distribute the batter pans between two loaf pans that you have coated with cooking spray.
Bake at 350° for 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
If you liked this recipe, you might also like the Bread Machine Cinnamon Rolls Recipe!