Saving and Giving has moved to! I hope that you'll all join me over at Saving & Giving's new home. I'm planning some fun giveaways to kick things off. I'm still working on the site, and I'd love to hear your input. Let me know which features you want me to keep. You can email me at If you're currently an email subscriber, you shouldn't see any change in your daily email newsletter. I switched the feed over so that you should continue to receive your daily updates.

Wednesday, September 24, 2008

Chocolate Zucchini Bread

Here's a great recipe that will help you use up the zucchini that you might still have. I got the recipe from a friend, and I'd credit her source if I knew it! My uncle blessed us with two bags of zucchini. My husband was sure that two of them were actually watermelons in disguise! I shredded it all, packed it in 2 cup servings (that's what most zucchini recipes call for), and froze most of it. I baked a few batches of these and shared them... YUM! For someone who otherwise can't stand zucchini, I got my fill!

Chocolate Zucchini Bread

3 cups flour
1/2 cup cocoa
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder

2 cups sugar
3 eggs
1 cup canola oil
2 tsp. vanilla

2 cups shredded zucchini
1 cup mini chocolate chips

Combine dry ingredients except sugar.

In a separate bowl, beat sugar and eggs. Add oil and vanilla. Beat to combine. (This doesn't combine well.) Add zucchini.

Stir in flour mixture. Add chips.

Bake at 350 degrees... choose your pan style:
55-60 minutes for 2 9x5 loaf pans
20 minutes for 24-30 cupcakes
35 minutes for 16 mini loaf pans

Cool 10 minutes in pan. Then remove to a wire rack.