Alicia & Ginger’s Chocolate Zucchini Bread

zucchini bread

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon cardamon
½ teaspoon allspice
1 tablespoon Ghirardelli sweet cocoa powder

Preheat oven to 350 degrees F.
Lightly grease two 9×5 inch loaf pans.
In a double boiler melt chocolate or In a microwave-safe bowl, viagra canada shop microwave chocolate until melted.
Stir occasionally until chocolate is smooth.
In Kitchen Aid mixer bowl, treatment combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well.
Stir in the flour baking soda, salt, allspice, cardamon and cinnamon.
Fold in the chocolate cocoa.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

1 Comment
  1. Hi Emily was just googling vumeicrlite to make hypertufa garden ornaments, when I found your blog and have been stuck here for the past hour! Some great info and easy navigation! I have a newly-built 5 7 raised bed, so this discovery is really timely. I live in Mauritius (tiny island in the Indian Ocean), so it’ll be interesting to see how your guidelines adapt to our tropical conditions we only have summers (hot and humid) and winters (a wetter and cooler version of summer!).Anyway, here’s my recipe (sorry, my measurements are in metric we’re originally from Australia)Zucchini with Pistachio Pesto1/4 cup shelled pistachios1/3 cup pine nuts3 cloves garlic1 cup firmly packed basil leaves1/2 cup extra virgin olive oil1/2 tsp salt500g zucchini, cut into matchsticks50g butterParboil the pistachios for 2 minutes, then rub in a tea towel to remove skins. Process pistachios, pine nuts and garlic to a fine paste. Add the basil and process till pureed. With the processor running, add the olive oil in a thin stream to a mayonnaise consistency. Add salt to taste and set aside. Saute the zucchini in butter for 4-5 mins or till crisp and tender. Add pesto and toss to heat through. Serve immediately. The pesto can be frozen.

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