Fudgy Zucchini Bread (or Muffins)

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, after a long day of work, to say goodbye to the dedicated volunteers who I’ve had the privilege to work beside for the last three weeks!

UPDATE (9/22/17): Made an “equinox cake” today, simultaneously making two half batches, each in a separate set of bowls, but adding the 2 tablespoons of cocoa powder to only one of them. Twice as much work, in some regards, but worth the effort to celebrate a special occasion with a special layered effect. At least, if it hadn’t been for the slant of our oven. Was still a hit! Simply mix together each bowl of batter, pour and smooth out one of them (the order is up to you), then top with the other. A marbled or striped effect could also be cool. Just to have a little fun and mix things up a bit.

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!

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