My aunt’s famous chocolate zucchini bread, a family favorite. For those who, like me, shouldn’t eat chocolate, carob works almost as well. Yum!
UPDATE (8/20/2015): Made these today as muffins, withwhole wheat flour, rice milk, and about a half cup of honey. (Might have been nice to use a bit more.) Didn’t have cinnamon or vanilla, and did miss them, but still pretty good! And out of the oven in about 10-15 minutes, just in time to say goodbye to dedicated volunteers after a long day of work!
Fudgy Zucchini Bread (or Muffins)
(Makes 2 loaves, or just shy of two dozen muffins)
2 1/2 cups flour (can use part or fully whole wheat)
1/2 cup cocoa (or carob powder)
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 cups sugar (or at least 1/2 cup honey, to taste)
1 cup oil
3 beaten eggs (or equivalent)
2 cups grated and squeezed zucchini
1 teaspoon vanilla
1/2 cup milk
Chopped nuts (optional)
Sift together together all the dry ingredients except sugar in a medium bowl. Cream together the sugar and wet ingredients in a large bowl, then gradually stir in dry ingredients and nuts if desired. Pour into 2 large greased and floured loaf pans and bake at 350ºF for an hour. Or spoon into greased muffin tins for 10-15 minutes, until toothpick inserted into center comes out clean. Let cool for a few minutes in the pan, then move onto rack to cool. Yum!