Chocolate Zucchini Bread - Fresh From My Garden

I know I promised some zucchini recipes a while back, and while I did post this recipe I kinda fell off the band waggon about posting others. So here's a great one I've been using for years now.

It came from this cook book:



I went to the Franciscan Montissori Earth School in Portland, OR when I was in grade school. So when my mom found this at a used book store, and then gave it to me for Christmas, I was VERY excited! Those years at the Earth school were such a magical time in my life. In fact, I seriously considered becoming Catholic just so I could become a Franciscan nun.

But I guess I just liked boys too much.



They live in Bridal Veil, OR which is about a 40-45 minute drive from Portland. And it's such a gorgeous setting it's really no wonder they're willing to commute such a distance. They actually have a water fall in their back yard!! How cool is that?!



Here is the little blurb about them from the book:

The acreage itself provides an environment in which to learn and grow. The land is a classroom for the Franciscan Montessori Earth School in Portland, Oregon, which fosters a creative learning environment for children pre-school through high school. Here the students are awakened to their responsibility to be stewards of the earth. In complement, the land provides a fertile centering for the Sisters' counseling program which incorporates the care of animals, the herb, vegetable and flower gardens as part of the therapeutic process.

Each chapter features a different convent from around the world. It's really pretty amazing to read about each of their missions and how they minister to different segments of society, yet have a common theme that binds them together, their love of Christ.

So onto the bread! I don't ever remember eating Franciscan zucchini bread, but I do remember eating other things that came from their kitchen and seriously, those ladies can COOK! So I knew any recipe that came out of this book would be a hit. This time I tweeked the recipe a bit to make it my own by adding cocoa powder and chocolate chips. I figured that pretty much anything is better with chocolate, and I was right!



First I took my shredded zucchini from the freezer. What? You don't freeze your zucchini?? You're missing out! It's super easy if you use a food processor or salad shooter, and then you can use it in all kinds of recipes year round.

Then you beat 3 eggs.



And add 2 cups of sugar.



And 1 cup of oil.



And 1 T of vanilla. Yup, it's more vanilla than the recipe calls for, but I like most recipes with some extra.



Then you add 1 cup of zucchini. I don't have a picture of that. Oops!

Then you mix up your dry ingredients. Here I have 1 1/2 cups of all purpose flour, 1 1/2 cups of whole wheat flour, 1 tsp. of salt, 1 tsp. of baking soda, 1 T of cinnamon, 1/4 t of baking powder.



And then I added 1/4 cup of cocoa powder.



Then I added a little at a time to the wet mixture and combined until smooth.



Then I added a cup of chocolate chips.



You can make 2 loaves with this batter, but I only made one.



And it was good!





Chocolate Zucchini Bread
Adapted from Franciscan Heritage Cookbook

3 eggs
2 cups sugar
1 cup oil
1 cup grated zucchini
1 T vanilla
3 cups flour (I used a combo of all purpose and whole wheat)
1 t salt
1 t baking soda
1 T cinnamon
1/4 t baking powder
1/4 cup cocoa powder
1 cup of chocolate chips

Beat eggs. Add sugar and oil, beat for 2 minutes. Add zucchini. Combine dry ingredients in a separate bowl and then mix with wet until it has a smooth consistency. Mix in chocolate chips. Pour into well greased and floured loaf pans. Bake at 325 degrees for one hour.