Monday, September 30, 2013

Chocolate Zucchini Bread

Is it bread or is it cake?  The addition of the chocolate, coconut and chocolate chips adds a little something special to regular zucchini bread.  This bread freezes well.  I like to bake a few batches and enjoy it during the winter.   


3 eggs, beaten
1 1/2 cups sugar
3 tsp vanilla
1 cup oil
2 cups shredded zucchini (with skins)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon
1/2 cup coconut
1 (3 oz) box instant chocolate pudding
1/2 cup chopped walnuts
1/2 cup mini chocolate chips

Preheat oven to 350 degrees.

Beat eggs until light.  Add sugar, vanilla and oil; mix well.  Stir in zucchini.  Stir together flour, salt, baking soda, baking powder and cinnamon.  Blend with creamed mixture.  Fold in coconut, dry pudding, nuts and chocolate chips.  Pour into 2 greased loaf pans.  

Bake at 350 degrees for 1 hour.  When cool, you may sprinkle with powdered sugar.

Makes 2 loaves


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