Tuesday, July 17, 2012

Chocolate Zucchini Bread

I think we all have those recipes that have been passed down from our mothers, grandmothers or aunts ... the ones that take us back to the times when they made these dishes for us as kids.  The aromas and tastes bring memories flooding into our minds ... and our hearts get a big figurative hug!  For me, I have a grandmother who seemed to spend her every waking minute in one of three places:  church, the garden or the kitchen!  She canned like no body's business ... her sweet pickles were legendary!  And, true to her Kentucky roots, she made fried chicken and homemade biscuits that were a little glimpse of heaven!  But, her chocolate zucchini bread disappeared the minute she sliced it!  I've always preferred mine cold with butter on it!  It makes a perfect gift ... wrap and tie it up with a little bow!  It can be frozen for a couple of months after baking, then taken out when company is on the way!

I am lucky enough to have a copy of this recipe in her own handwriting.  These little pieces of our personal history are irreplaceable. I treasure it!  It is "well-seasoned" with crinkles and side notes and stains.

Heat oven to 325 degrees.

Beat 3 eggs until frothy, then add in:

1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
4 tablespoons cocoa powder
1 teaspoon vanilla
1 teaspoon cinnamon

Mix well, then stir in:

2 cups peeled and shredded zucchini

Then, add in the dry ingredients:

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

Grease and flour two bread loaf pans.  Divide mixture between the two pans.  Bake for 50 minutes, then turn oven off and allow to sit in oven for 5 minutes.

Turn bread out onto wire racks and allow to cool.

Note:  If using glass bread pans, only bake for 46 minutes.

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