Baking Day Pictures

Chocolate Zucchini Bread

Ingredients

• 2 cups sugar
• 1 cup canola oil
• 3 eggs
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded zucchini
• 1 cup chocolate chips

Directions

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

Yeast loaves ready to rise.
Chocolate zucchini pans ready to go.

Shredding zucchini ready to go.

Yeast loaves risen; ready to bake.
Chocolate zucchini pans still ready to go.

Sugar, oil, eggs and vanilla ready to beat.

Yeast loaves done.
Chocolate zucchini pans still ready to go.

Chocolate zucchini bread ready to go.

Pretty loaves with lots of air inside cooling.

Chocolate zucchini loaves cooling.

I'd add the yeast bread recipe but I don't have it on this computer. Maybe another time.