Serves 10
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup canola oil
1/2 tsp vanilla
1 cup shredded zucchini
1 cup flour
1 oz unsweetened chocolate (I used 2 tbsp cocoa and 1 tbsp oil as a substitute)
1/2 tsp salt
1/2 tsp cinammon
1/4 tsp allspice
1/8 tsp baking powder
1/2 tsp baking soda
In large mixing bowl, beat the eggs until smooth and a lemon color. Beat in the sugars and oil. Add the chocolate. Stir in zucchini and vanilla. Sift all dry ingredients then stir into the zucchini mixture. Pour into well greased 3 quart crockpot. Cook on high for 2-3 hours.
Review:
This is a recipe adapted from my Uncle Gary’s recipe in my cherished Woodward Family Cookbook. If you want to cook it in a loaf pan in the oven, you can at 375 for 55 minutes. I love this recipe and with the abundance of zucchini this time of year I thought it would be a perfect time to make it. It, of course, is better than traditional zucchini bread because of the addition of chocolate. 3 stars.
Leave a Reply