A favorite recipe, Chocolate Zucchini Bread

I have been trying to write a post about food, baking and cooking as a love language and being fat, then thin and then curvy. I can’t seem to get it right. So, instead I have one of my favorite bread recipes to share. I’ve altered it to work for our altitude at 4,300 ft.

Chocolate Zucchini Bread

2 (1 ounce) squares unsweetened chocolate {3 tablespoons of unsweeted cocoa + 1 tablespoon vegetable oil = 1, 1 once square of unsweetened chocolate}
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
3 teaspoons vanilla
3 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup milk chocolate Ghirardelli chips

Preheat oven to 335 degrees F (350 for normal altitude). Lightly grease two 9×5 inch loaf pans. (I prefer ceramic pans.) If using chocolate squares, heat in the microwave unit they are melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla, chocolate; beat well. Stir in flour, baking soda, baking powder, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.

Bake in preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

One response to “A favorite recipe, Chocolate Zucchini Bread

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