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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 stick butter melted (you can add more butter for a moister cake)
1 cup dark brown sugar
1/2 cup sugar
3 large eggs
1 tsp vanilla
3 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup cocoa
3/4 cup chocolate chips
1 cup pecans (I'll probably use walnuts)
2 medium zucchinis (about 3 cups) grated
Preheat the oven to 350. Line 2 large loaf pans with parchment.
Combine the butter, sugars, eggs, and vanilla in a bowl. Stir well until it is totally combined. Sift together the dry ingredients. Add the butter/egg mixture to the flour mixture and stir gently to begin combining. Stop and add the zucchini, chocolate chips, and pecans. Continue to stir to combine all the ingredients but do not stir too much. Fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. Start checking at 30 minutes and then add time as needed.
Let them rest in their pans for 5 minutes and remove from the pans and onto a rack. Let them cool before slicing. Wrapped well they should last 4-5 days. They freeze well too.
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DOUBLE CHOCOLATE ZUCCHINI BREAD
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
1 stick butter melted (you can add more butter for a moister cake)
1 cup dark brown sugar
1/2 cup sugar
3 large eggs
1 tsp vanilla
3 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 cup cocoa
3/4 cup chocolate chips
1 cup pecans (I'll probably use walnuts)
2 medium zucchinis (about 3 cups) grated
Preheat the oven to 350. Line 2 large loaf pans with parchment.
Combine the butter, sugars, eggs, and vanilla in a bowl. Stir well until it is totally combined. Sift together the dry ingredients. Add the butter/egg mixture to the flour mixture and stir gently to begin combining. Stop and add the zucchini, chocolate chips, and pecans. Continue to stir to combine all the ingredients but do not stir too much. Fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. Start checking at 30 minutes and then add time as needed.
Let them rest in their pans for 5 minutes and remove from the pans and onto a rack. Let them cool before slicing. Wrapped well they should last 4-5 days. They freeze well too.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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