Diana's Desserts - www.dianasdesserts.com
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Chocolate Zucchini Bread

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
Servings: Makes 2 loaves
 
Comments:
When zucchini season hits, you can always use another great recipe. This one is better than usual. Rich, moist, it is perfect for breakfast time, or anytime.

Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp. salt
2 eggs
1 cup chopped nuts
1/2 cup unsweetened cocoa
1 tsp. ground cinnamon
2 tsp. vanilla extract
2 1/2 tsp. baking powder
2 cups granulated sugar
2 cups grated zucchini
1 1/2 tsp. baking soda
3/4 cup shortening
1/2 cup milk

Instructions:
Mix dry ingredients. Cream shortening and sugar. Add eggs, vanilla, zucchini, milk and nuts. Mix in dry ingredients. Mix just until combined. Spread batter evenly into two 9 x 5 inch loaf pans. Bake 1 hour at 350 degrees F (180 C) or until cake tester inserted into cake commes out clean.

Makes 2 loaves.

For a truly decadent treat, serve the Zucchini Bread with:

Chocolate Cream Cheese

Ingredients:
1/4 cup cocoa
2-4 tbsp. milk
8 oz. pkg. softened cream cheese
1/3 cup nuts (walnuts or sliced almonds)
1/2 cup confectioners' sugar

Preparation:

Put cream cheese in food processor fitted with steel blade. Add cocoa, powdered sugar and 2 tbsp. milk. Process until smooth. Add more milk if needed. Process only until light and fluffy. Consistency should be spreadable, but not too soft. Add chopped nuts and serve on Zucchini bread, croissants, english muffins, or waffles.

Source: DianasDesserts.com
Date: May 8, 2003

Reviews

Reviewer: Chef-Boy-Ar-Bakke
Rating: 
Review:
What a great combination! Any squash will do, I used summer squash.

 
Reviewer: Chef-Boy-Ar-Bakke
Rating: 
Review:
I made this, but I made it in a Bundnt® pan. I only had to increase the time to 1 hour and 15 minutes. No temp change though. I glazed it with the glaze from Fresh Pear cake on your site, but instead of 2~4 Tblspns milk, I used only 2 Tblspns milk & 2 Tblspns maple syrup.

 

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