Friday, June 25, 2010

Thoughtful Thursday and Friday's Recipe

We've been enjoying our summer, and I'm trying to keep up with what's important. I've combined our Thoughtful Thursday and Friday's recipe in effort to give you your weekly treats in one...Enjoy!

All I really need is love, but a little chocolate now and then doesn't hurt! ~Lucy Van Pelt in Peanuts by Charles M. Schulz

Last week our family was given a most delicious chocolate-chocolate chip zucchini bread. I've always had a hard time with zucchini bread and not drying it out completely, but I enjoyed every bite of this scrumptious chocolate-zucchini loaf. It has inspired my daughter and I to make it again and enjoy the tasty(and some-what healthy) treat.


3 eggs
2 c. sugar
1 c. corn or vegetable oil
1/2-3/4 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 tsp. vanilla extract
4 tbsp. baking cocoa, unsweetened
1/2-3/4 c. chocolate chips
3 c. flour (1 c. can be whole wheat)
2 c. fine grated zucchini, peeled and lg. seeds removed
1/2 c. WELL drained, crushed pineapple

Beat eggs and sugar. Add oil and beat until fluffy. Add salt, baking powder, baking soda and vanilla. Beat well. Add cocoa. Beat in until blended. Add flour, 1 cup at a time (use wooden spoon). Mix well. Add grated zucchini, pineapple and chocolate chips. Mix in well by wooden spoon.

Pour into 2 greased regular size loaf pans. Bake at 350 degrees - approximately 50-60 minutes until toothpick inserted in center comes out clean. Yield: 2 loaves. Let cool in pans 10-15 minutes - turn onto rack. When cool - can be freezer wrapped and frozen. Just like brownies! But better for you! Delicious!

Recipe can be found at - Favorite Recipes
photo courtesy of

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