Sunday, August 9, 2009

Zucchini Bread & Chocolate Zucchini Cake

Zucchini Nut Bread

3 eggs
2 c sugar
1 c vegetable oil
2 tsp vanilla
2 c grated zucchini (w/skin)
3 c flour
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
1/4 tsp baking powder
1 c chopped nuts
1/2 c golden raisins (optional)

Beat eggs until fluffy. Add sugar, oil and vanilla. Fold in zucchini. Add dry ingredients, then nuts and raisins. Pour into greased and floured loaf pans.  Bake at 350° for 30-45 minutes, until golden brown.
Makes two loaves.
(I eat one, freeze one.)

Double Chocolate Zucchini Cake

Preheat oven to 350 degrees. Grease and flour a 9x13 baking dish.

Beat at low speed until blended:
1.5 c sugar
1 c butter
1 tsp vanilla
2 eggs
Increase speed to high. Beat until light and fluffy, about 5 minutes.

Reduce speed to low and add:
2.5 c flour
1/2 c sour cream
1/4 c unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
Beat until blended. Increase speed to medium for one minute.

Fold in:
2 c shredded zucchini
6 oz. chocolate chips
1 c chopped walnuts or pecans

Pour into prepared dish. Bake 40-45 minutes.

(I used an 8x8 dish and a loaf pan, because a 9x13 is too much for us. We'll eat the loaf now, and freeze the 8x8 for later.)

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