Jeanne Tentis’s Yummy Chocolate Zucchini Bread/Muffins

CHOCOLATE ZUCCHINI BREAD            2 loaves 9x5x3 ea
Given to me by Cathy Peterson 2007

3 lrg eggs
2c sugar
1c vegetable oil
1t pure vanilla extract
2T butter
6T natural cocoa powder
2c zucchini, grated
2c flour
1t baking soda
1t salt
1 ½ t cinnamon
2/3c semi-sweet chocolate chips
2 t flour
1c chopped nuts (optional)

Preheat oven to 350 degrees.

In a large mixing bowl, combine eggs, sugar, oil and vanilla.  Mix until well blended.

In a small saucepan, melt butter and add the cocoa powder.  Blend together until smooth.  Set aside to cool.

Grate the zucchini and mix it along with the cooled cocoa mixture into the egg, sugar mixture, blending well.

In a separate bowl, mix together the flour, baking soda, salt and cinnamon.  Add the dry ingredients to the wet ingredients and stir just enough to incorporate.

In another small bowl, coat the chocolate chips w/ 2t of flour.  This prevents chips from sinking to the bottom during baking.

Add the chips to the batter along with the nuts, if using.

Spoon batter into generously greased and floured loaf pans.

Bake for 60-70 minutes or until toothpick inserted in the center comes out clean.  Cool in pans for 5-10 minutes, remove from pans and continue


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