My family loves this chocolaty treat. I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long.
—SHARI MCKINNEY BIRNEY, MT
PREP: 15 MIN. • BAKE: 50 MIN. + COOLING • MAKES: 2 LOAVES (12 SLICES EACH)
2 cups sugar
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
1. In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in the zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.