This is one of the recipes that makes grating and freezing zucchini each summer a worthwhile endeavor. We love treating ourselves—and our friends–to this chocolatey bread from time to time. I will also remember this recipe as one of the things I made to take to my very first Eat Cheap! book signing at Trinity Gifts & Books in Richmond, Indiana.
1 c. oil
2 c. sugar
2 t. vanilla
3 ½ c. flour
1 t. salt
1 ½ t. baking soda
3 ½ t. baking powder
½ c. baking cocoa
2 c. shredded zucchini
Blend eggs, oil and sugar together in large bowl. Stir in vanilla.
Sift together flour, salt, baking soda, baking powder and cocoa powder; combine well with wet ingredients.
Fold in zucchini.
Pour into 2 greased loaf pans and bake at 350 for one hour or until toothpick comes out clean.
This bread freezes beautifully.
If desired, you can beat a bar of cream cheese, 1/3 c. sugar and ½ t. vanilla together for an easy spread to serve on this home-baked yumminess.