Have you blogged about something that you actually make over and over again, but of course – you’ve only had the one blog post about it? I was thinking about this the other day. I have some of my favorite recipes that I’ve already made and blogged about. I’ve been blogging for about a year and a half now, and some of my favorite recipes are stuck back at the beginning of my blog. And I know I have a lot of different readers now than I did back then. So I decided that there is nothing wrong with blogging about a recipe again!! Plus, the pictures are much better this time around, so I thought I’d re-share this recipe with you.
See the original post here.
When zucchini season rolls around, the first thing that I think of making is this bread. I’ve been making it for years now, and it still remains a favorite. It’s one that disappears from our kitchen very fast!!
I mentioned this in the last blog post, but the recipe says to do half of the regular batter and half chocolate. I do a little less than half for the chocolate, and it works out a little better. And this time around, I didn’t have any mini chocolate chips, so I used regular. It worked, but I do prefer the mini chocolate chips for this.
And since this is the time of year when zucchini is rampant, this is a great way to change things up!
- ⅓ cup butter
- 1⅓ cups sugar
- 2 eggs
- 1½ cups grated zucchini
- ⅓ cup water
- 1 teaspoon vanilla extract
- 1⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ⅓ cup chopped walnuts
- 3 tablespoons unsweetened cocoa powder
- ⅓ cup mini semi-sweet chocolate chips
- Preheat oven to 350 degrees F. Grease one 9 x 5 inch loaf pan.
- In a large bowl, cream butter and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt, baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half*, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
- *I keep the chocolate “half” at just less than half the batter.