Chocolate Zuchinni Bread

1-1/2 cups shredded zuchinni
1 cup flour
1/2 cup cocoa
1 tsp baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/2 cup oil
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 tsp. vanilla
3/4 cup semi-sweet chocolate chips

1.  Preheat oven to 350℉.  Grease a 9x5x3 inch loaf pan.

2.  In a large bowl whisk together the flour, cocoa, baking soda, baking powder, salt, cinnamon, and allspice.  Set aside.

3.  In a mixing bowl mix together the oil, sugars, eggs, and vanilla until well blended (about 2 minutes)  Fold in the zuchinni.  Add the flour mixture and mix until just combined.  Add in the chocolate chips.  Pour in prepared pan.

4.  Bake until toothpick inserted in center comes out clean.  About 55-65 minutes.  Let cool in pan about 10 minutes then remove to wire rack to finish cooling.

From Movitabeaucoup

Zucchini Brownies

from Lori E.

Brownies:**
 1/2 cup vegetable oil
1-1/2 cups sugar
2 tsp. vanilla extract
2 cups flour
1/2 cup cocoa powder
1-1/2 tsp baking soda
1 tsp. salt
2 cups shredded zucchini
1/2 cup chopped walnuts, optional

Frosting:
6 TBS cocoa powder
1/4 cup butter or margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 tsp. vanilla extract

1.  Preheat oven to 350℉.  Grease and flour a 9x13 inch baking pan.

2.  In a large bowl, mix together the oil, sugar, and 2 tsp. vanilla until well blended.  In another bowl;, combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture.

3.Fold in the zucchini and walnuts (if using).  Spread evenly into the prepared pan.

4.  Bake for 25-30 minutes until brownies spring back when gently touched.

5.  To make the frosting, melt together the 6 TBS cocoa and butter; set aside to cool.  In a medium bowl, blend together the confectioners' sugar, milk, and 1/2 tsp. vanilla.  Stir in to cocoa mixture.   Spread over the cooled brownies before cutting into squares.

**It isn't a misprint: You don't need eggs.

Chocolate Zucchini Snack Cake

from lick the bowl good

2-1/4 cups flour
1/2 cup cocoa
1 tsp. baking soda
1 tsp. salt
1-3/4 cup sugar
1/2 cup butter, softened
1/2 cup vegetable oil (or use applesauce)
2 large eggs
1 tsp. vanilla
1/2 cup buttermilk
2 cups grated zucchini
1 cup semi-sweet chocolate chips
3/4 cups chopped walnuts, optional

1.  Grease and flour a 9x13 inch cake pan.  Preheat oven to 325℉.

2.  In a medium bowl, sift the flour, cocoa, baking soda, and salt together.

3.  In another bowl cream together the sugar, butter, and oil until well mixed.  Add eggs one at a time and then add the vanilla.

4.  Mix in the dry ingredients alternating with the buttermilk in 3 additions.  Mix in the grated zucchini.

5.  Pour into prepared cake pan.  Spread evenly.  Sprinkle with chocolate chips and nuts if using.

6.  Bake for 50 minutes or until a toothpick inserted near the middle comes out clean.  Let cool completely and cut in squares.

Zucchini Cake or Bread

from Betty and Sue

3 eggs
1 cup oil (I use 1/3 cup oil and 2/3 cup applesauce)
1 cup brown sugar
1 cup white sugar
2 cups zucchini, grated
3 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda

1/4 tsp. baking powder
3 tsp. cinnamon
1 cup nuts (optional)

1.  *Preheat oven.  **Grease and sugar desired pan.

2.  Mix all ingredients together until well combined.  Pour into desired pan.

3.  *Bake at 350℉ for 1 hour or 375℉ for 40 minutes. **This recipe makes 2 bread pans and 1 small loaf pan or 1 Bundt cake pan.

Frost with buttercream frosting if desired.

Chocolate Zucchini Cake with Orange Glaze

From Betty
2-1/2 cups sifted all purpose flour
1/2 cup cocoa
2-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
2 cups sugar
3 eggs
2 cups grated zucchini
2 tsp. grated orange peel
2 tsp. vanilla
1/2 cup milk
1 cup nuts (optional)

In a bowl combine first six ingredients, set aside. In a large bowl, beat butter with sugar until fluffy. Add eggs and beat until well mixed. Stir in zucchini, orange peel, and vanilla. Alternately stir in dry ingredients, milk and nuts. Pour into greased pan. Bake at 350℉ until done. Spread with glaze while still warm.

Glaze:
1 tbs. orange juice
1/2 tsp. grated orange peel
3/4 cup powdered sugar