Well, it’s that time of the year. If you planted, oh, two or three zucchini plants back in the spring, you are probably overrun with zucchini right now.
I’ve had this recipe for years, and I always make it right around now. It came to me out of necessity. My brother, Chris, had recently purchased his first home, and gotten married. In a fit of domesticity, he planted quite a few zucchini plants, and the yield was pretty spectacular. You’d go over to their house, and they’d sneak zucchinis into the back seat of your car when you weren’t looking.
Chris’ wife, Judy, originally gave me this recipe, and I have used it, without modification, for years. It’s not healthy per se (it does have quite a bit of oil and sugar), but it does fit into the “sneaky mommy” cooking category, as it very stealthily hides two cups of vegetables inside a chocolate cake.
Chocolate Zucchini Bread
- 2 c sugar
- 3 eggs
- 1 c veg oil
- 3 tsp vanilla
- 1/2 c milk
- 2 c grated zucchini (I don’t bother to peel)
- 1 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 c cocoa
- 2 1/2 c flour
- In a large bowl, beat together the sugar and the eggs. Add the oil, then the milk and finally the vanilla.
- Sift together all the dry ingredients, especially the cocoa, which tends to be lumpy. Add the dry ingredients to the wet in batches, maybe 4-5.
- Finally, fold in the grated zucchini.
- Bake in a parchment-lined loaf pan at 350 degrees for at least an hour, but more likely about 70 minutes, until a toothpick inserted in the center comes out clean.