Britney Fraley says chocolate zucchini bread was a welcome treat shortly after having a baby, and continues to be a hit with her toddler.
Submitted photo
Editor’s note: The Daily Reporter is featuring local recipes and the stories behind them. Here, Britney Fraley of Lewisville shares about chocolate zucchini bread. Fraley is a member of the Hearts and Home Extension Homemakers.
“I grew up on a Hancock County farm near Wilkinson,” Fraley writes. “Growing a garden was and still is a family affair. If you’re anything like my family, you have an influx of zucchini this time of year and you cannot find enough people to take it off your hands. I’m always looking for new ways to prepare it, along with grilling and traditional zucchini bread. The recipe originally came from my bonus mom, Lesia Wilson. My grandma, Annabelle Wilson made this recipe for me after having a baby. It was a welcome treat! It has a consistency more like pound cake. That baby is now 2 and approves of this recipe!”
Chocolate Zucchini Bread
Makes two loaves
Wet ingredients:
3 eggs
2 cups grated zucchini
1 cup oil
2 cups sugar
1 tsp. vanilla extract
Dry ingredients:
½ cup cocoa powder
1 tsp. salt
1 ½ tsp. baking soda
2 ½ tsp. baking powder
2 ¼ cups all-purpose flour
½ cup chocolate chips (optional)
Preheat your oven to 350 degrees. Combine the wet ingredients in a large bowl. Sift the dry ingredients and add to the wet ingredients. Stir until combined. Pour into greased and floured bread pans. Bake for 45-60 minutes. (Check it after 45 minutes and add time as necessary.) Allow to cool 10 minutes before removing from the pans. This can be enjoyed immediately or wrapped well in plastic wrap and then frozen.
For more zucchini recipes, check out the “Homemade Hometown Favorites” cookbook by the Hancock County Extension Homemakers. The book is available for $10 with proceeds benefiting local organizations. For information, call Margie Clark at 317-498-1549.
