Chocolate Zucchini Bread and other Zucchini Bread Variations

Summer is gone, and it's time to clean up the garden once again. I didn't have a big garden this year, I just had a few tomato plants. A friend of mine, however, planted zucchini and squash along one whole side of her house. Needless to say, she is still harvesting this year's abundant zucchini crop.

My friend has been generous enough to share her excess zucchini with me (one's freezer DOES get full at some point!), so now I am peeling, shredding, and freezing zucchini.

My two-year-old son told me today that he wanted "chocolate cake". I got to looking at all the zucchini on my kitchen counter and thought to myself, "chocolate zucchini bread"! That's what I'll make with some of the zucchini!

So now the aroma of chocolate cake is filling the kitchen, just in time for my two older sons to get home from school. Now I just have to start working on doing something with the big bowl of tomatoes sitting on my counter.

Chocolate Zucchini Bread

3 eggs
1 c. vegetable oil
2 c. white or brown sugar
1 tbsp. vanilla extract
2 c. zucchini, peeled and shredded
2 1/2 c. flour
1/2 c. baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. baking powder

In a mixing bowl, beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients. Stir dry ingredients into zucchini mixture, mixing well. Pour into two greased and floured 8x4x3-inch loaf pans. Bake at 350 degreed F for 1 hour. Makes 2 loaves. Cool for 10 minutes, and then cool completely on wire rack.

Pineapple Zucchini Bread

3 eggs
1 tsp. baking soda
1 c. vegetable oil
1/4 tsp. baking powder
2 c. sugar
1 tsp. salt
2 tsp. vanilla
3 c. flour
2 c. zucchini, grated
3 tsp. cinnamon
1 1/2 c. chopped walnuts (optional)
1 8-oz. can pineapple, drained

Preheat oven to 350 F degrees. In a large bowl, beat eggs. Stir in oil, sugar, vanilla, and zucchini. Add baking soda, baking powder, salt, and flour. Add nuts and pineapple. Pour into two greased and floured 8x4x3 inch loaf pans. Bake for 1 hour. Cool for 10 minutes, and then cool completely on wire rack.

Lemon Zucchini Bread

1 1/2 c. shredded zucchini
3/4 c. sugar
1 egg
1/2 c. vegetable oil
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 tsp. cinnamon
2 tsp. lemon zest

Preheat oven to 325 F degrees. Grease a 8x4x3 inch loaf pan. In a bowl, beat together the zucchini, sugar, egg, and oil. In a separate bowl, stir together the flour, salt, baking soda, and baking powder. Stir in the cinnamon and lemon zest. Stir the flour mixture into the zucchini mixture until just blended. Pour into the prepared loaf pan. Bake 45 minutes until a knife inserted in the center comes out clean. Cool for 10 minutes, and then cool completely on wire rack.

Article Source: http://www.wahm-articles.com

Rachel Paxton is a freelance writer and mom of five. For more recipes, organizing tips, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at www.creativehomemking.com.

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