When I was looking at my big bowl of shredded zucchini I was trying to make a variety. I looked for various possibilities and one of the websites I like to browse often is Allrecipes.com, I quite love the site and there are many great recipes on the site and it was there I found this one! The only changes I made were to use hazelnuts (it was the only nut I had on hand so every batch that called for nuts got hazelnuts lol) and well if I make anything chocolate I believe that chocolate chips should be in there so I made sure to add a good hefty handful and a half of semisweet chocolate chips to the batter. It definitely hit the spot for a good chocolate craving! My mom who doesn’t really like chocolate loved it! Which is my fave of the 3.. heck I really am not sure, they were all sooo good!!
2 cups white sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well. Again, here I used mini loaf pans. I got the 4 pampered chef pans and then another 2 foil pans for 6 total of this recipe; which was awesome because we enjoyed eating the first one while still warm!!
- Sift together flour, salt, cinnamon, baking powder, and soda.
- In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds and added chocolate chips if you want them. Pour batter into prepared pans.
- Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.
Another great recipe I will definitely look forward to using again!