Diana's Desserts - www.dianasdesserts.com

Chocolate Zucchini Bread

Servings: Makes 2 (9 x 5-inch) loaves
"When zucchini season begins, you can always use another great recipe. This one is better than usual. Rich, moist, it is perfect for breakfast time, or anytime. It also makes a great dessert, topped with whipped cream, non-dairy whipped topping, vanilla ice cream or just sprinkle a little confectioners' sugar over the top. Delish!

2 1/2 cups all-purpose flour
1/2 tsp. salt
2 eggs
1 cup chopped nuts (such as walnuts, pecans or almonds)
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

Garnish (optional)
Confectioners' sugar

Serve with any of the following:
Whipped cream
Non-dairy whipped topping
Vanilla ice cream

Preheat oven to 350 degrees F/180 degrees C.

In a large bowl, mix together 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 degrees C) or until cake tester inserted into cake comes out clean. When cool, dust top with confectioners' sugar (optional).

Serve with whipped cream, non-dairy whipped topping, vanilla ice cream or Chocolate Cream Cheese (recipe follows).

Makes 2 (9 x 5-inch) loaves.

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

Chocolate Cream Cheese

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

Put cream cheese in food processor fitted with steel blade. Add cocoa, confectioners' 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-Recipe revised on August 23, 2009