wonderful rich double chocolate zucchini bread |
1 stick of butter melted |
1 cup of dark brown sugar |
1/2 cup of white sugar |
3 large eggs |
1 teaspoon vanilla |
3 cups whole wheat white flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1/2 cup cocoa |
3/4 cup chocolate chips |
1 cup pecans |
2 medium zucchinis (about 3 cups) grated |
preheat the oven to 350f. |
line 2 large loaf pans with parchment. |
combine the butter, sugars, eggs, and vanilla in a bowl. |
stir well until it is totally combined. |
sift together the flour, cocoa, baking soda, salt, baking powder, and cinnamon. |
add the butter/egg mixture to the flour and stir gently to begin combining. |
stop and add the zucchini, chocolate chips, and pecans. |
continue to stir to combine all the ingredients, but don't stir too much. |
fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean. |
i start checking at 30 minutes and then add time as needed. |
when they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack. |
let them cool before slicing. |
wrapped well they should last 4-5 days. |
they freeze well too. |
