Chocolate Zucchini Bread

This is a recipe of mine “Chocolate Zucchini Bread with my Aunt Dorothy’s Recipe combined”  I just loved her home made Chocolate cake & my Zucchini bread, so with some adjustments, this is what I came up with..

Preheat oven @ 350°

Grease & flour (2)  8” x 4”    Loaf Pans & set aside, OR (1) 9” x 5” pan

“Wet Ingred.”
3 eggs (beaten frothy)
1 1/2 tsp. vanilla
1/2 cup. Buttermilk
1/2 cup veg. oil
2 cups (grated zucchini)
DRAINED WELL

“Dry Ingred.”
2 cups flour
1/4 cup coco powder
1 1/2 cups sugar
1/2 cup brown sugar
1 tsp. cinnamon, 1 tsp. salt,
1/2 tsp. B-Powder
2 tsp. B-Soda
Dash of fresh ground nutmeg
1 cup chopped nuts of Ur choice

Option:          1/2 cup chocolate chunks

Directions:
Beat eggs till frothy & lemon color. Add in your white & brown sugar, than add in the Buttermilk, oil, & vanilla. Set aside.

3 eggs

Combine:
Your dry ingredients in a bowl using a sifter or strainer or just whisk all together in a bowl.

Flour, coco powder, cinnamon, b/powder, b/soda, salt & nutmeg
Add your dry ingredients to the wet ingredients, (BUT DO NOT) over beat ingredients (the cake becomes tuff & dry)

Next remove the beaters & FOLD in by hand the zucchini, nuts & chocolate chunks. Add mixture to your pans & bake till done, test with toothpick, Also do not over bake the zucchini bread. Enjoy warm or cold.. STORE IN THE FRIDG…

Bake for 1 hr. & test cake as needed, it may NEED 10~15 min. more.
Let cool completely on wire racks until ready to wrap in plastic & foil.

 

Chocolate Zucchini Bread