Double Chocolate Zucchini Bread
Growing up chocolate zucchini bread was a staple around our house. I feel like there were always loaves in the freezer, and if we are being honest I think it tastes better after it has been frozen. The top of the bread gets seriously moist after it thaws and it is to die for. I took it to work with me quite a few times, and I have co-workers who were literally eating the crumbs. We call it bread, but honestly it could fall under the cake category.
1/2 cup butter
1/3 cup oil
2 cups sugar
1 tsp vanilla
1/4 cup coco
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
3 cups flour
1/2 cup sour milk **
2 cups grated zucchini (heaping packed cups are the way we do it)
1/2 cup mini choco chips
1/2 Tbsp lemon juice or vinegar
Make the sour milk by adding the lemon juice/vinegar to the milk and set aside. Mix the first 6 ingredients in a large bowl. In a separate bowl, mix the remaining dry ingredients. Alternate adding dry ingredients, sour milk, and zucchini into the larger bowl with the first 6 ingredients. Fold in choco chips. Pour into 2 greased & floured pans. Bake at 325 F for 45 - 60 minutes.
We are always making a large enough batch the the Kitchen aid mixer is just too small for the job, but if you are just making 2 loaves your mixer is large enough.
When we make the bread we usually double or triple the batch. We wrap up the loaves in cling wrap and then put two per bag in a freezer gallon bag and they keep very nicely. I'd always suggest writing the date on the bag because I might run into the issue this year that we make more bread, and still have some left from the previous year. Looks like it is time to take it to work more often, pretty sure no one will mind.