This loaf is all but gone at this point. Baking for my husband is a challenge. His mother you see, while a great cook and hard worker at preserving the foods that grew in the garden and family orchard, was not a baker. Not because she did not know how to bake, baked goods simply were not regularly served. Through the years my husband grew fond of purchased bakery treats. But this delicious loaf, he really enjoyed!
|Double Chocolate Zucchini Loaf|
This is called zucchini bread, on the kitchn, but the tender crumb and delicious taste are to my way of thinking, more like a wonderful loaf cake.
Double Chocolate Loaf Cake
adapted from: the kitchn
makes one loaf
2 c grated zucchini
1/2 cup (4 ounces) unsalted butter, softened
1 cup (7 ounces) granulated sugar
2 large eggs
2/3 cup (1 ounce) unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons baking powder
1 1/3 cups (6 ounces) all-purpose flour
1/2 cup semisweet chocolate chips
Grate the zucchini, place in a colander to drain excess fluid, set aside.
Cream the butter and sugar until fluffy. Add eggs one at a time, beating well after each.
Spoon into prepared 8x4 inch loaf pan, bake 50-60 minutes or until done in your oven.
Let cool for 15 minutes in the pan, loosen gently from sides of the pan, turn out to cool completely.
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