Saturday, August 15, 2009

Chocolate Zucchini Bread

The short version: we have a lot of zucchini (six big ones in the kitchen as I type, and more growing!), so I baked this.

The long version: Long ago, in a city north of here, when my children were young, I worked in a child care center. Several of my coworkers were named Michelle. One of the Michelles gave me a recipe for chocolate zucchini bread.

When I pulled it out of the recipe box, the card was suitably stained with drops of chocolate and greasy fingerprints, so I knew I'd remembered a good one. To reinforce that claim, I noticed (I hear you laughing, you're way ahead of me) several changes penciled in! Here's the newer version.

Chocolate Zucchini Bread
makes 2 loaves

Beat together:

1/2 cup butter or margarine
2 cups sugar
3 eggs or 3/4 cup egg substitute
2 teaspoons vanilla
3 cups grated zucchini
1/2 cup milk

Sift and add:

2 cups all-purpose flour
1 1/2 cup wheat flour
1/2 cup cocoa
3 teaspoons baking powder
2 teaspoons salt
1 teaspoon cinnamon

Pour into two greased loaf pans. Bake at 350 degrees F for 50-60 minutes.

Now, I ask you, dear readers: if I added 1 Tablespoon each wheat germ and flax seed, can I tell Chuck (formerly known as Husband) that this is a healthy snack?

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