Debbie Donahue, Tasty Treasures

The perfect way to use up your bumper crop of zucchini this fall, this loaf is rich and delicious.  If you don’t have time to bake now, peel, grate, squeeze and freeze your zucchini to have on hand when the baking mood hits you.  Living in the Okanagan is all about learning to both cook with the season and learn how to preserve it for colder days.

Ingredients:
1/4 cup Butter
1 3/4 cup Sugar
1/2 cup Oil
2 Eggs
1 tsp Vanilla
1/2 cup Buttermilk
2 1/2 cup Flour
1/4 cup Cocoa
1/2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
2 cup Zucchini, grated
2/3 cup Chocolate Chips

Method
Cream butter and sugar. Add eggs and beat until light and fluffy. Slowly pour in oil and mix until combined. Add vanilla and buttermilk and mix until combined.
Sift all dry ingredients together and add to creamed mixture and blend until the flour is well incorporated. Fold in zucchini and chocolate chips.
Pour into two 5×9 lightly greased loaf pans or one lightly greased bundt pan.
Bake in a preheated 350 degree oven for 55-60 minutes.

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