Chocolate Zucchini Bread
When your garden is overflowing with zucchini, try this recipe
for chocolate zucchini bread, adapted from the Heywood Club
Favorites cookbook, published in 1997.
1 cup canola oil
2 cups sugar
1 tablespoon vanilla
2 cups grated zucchini
½ cup wheat germ
2 cups flour
½ cup baking cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon baking powder
Preheat oven to 350 degrees. Grease two eight inch by four inch
loaf pans or six mini-loaf pans.
In a large mixing bowl, whisk together the oil, eggs, sugar and
vanilla. Whisk in the cinnamon and baking cocoa. Stir in the
grated zucchini and wheat germ. Sift together the flour, baking
soda and baking powder and add to the mixture, stirring well. If
the mixture seems a little stiff, add a tablespoon or two of
water. Spoon the mixture into the prepared pans and bake until a
toothpick comes out clean, about 35 minutes for smaller loaves.
Remove from pan and let cool on a rack.
Serve the bread plain, dusted with powdered sugar, or with a
scoop of vanilla ice cream. Chocolate zucchini bread also freezes
Cheryl’s notes: The Heywood Club of Norway, Maine was founded
in 1903 by a group of ladies on Crockett Ridge that met "to
organize a club to promote sociability and good fellowship among
the neighbors and to give a helping hand in any good cause."
Following the tradition of their ancestors, they still meet
monthly, host public suppers and provide love and kindness in
times of bereavement.