Sul Sul, Gerbits! Another day, another zucchini bread recipe. Have I said how obsessed I am with zucchini? I have a problem, but I cannot stop.
Today’s recipe comes from the same cookbook “ Good to the Corps; West Point Women’s Club Cookbook.” This is a chocolate zucchini bread.
The recipe and the measurements will be down in the description.
Preheat your oven to 350 degrees Fahrenheit.
The first thing you are going to do is cream together your butter, sugar, and cinnamon until it is fluffy. Add the eggs and mix well.
In a separate bowl, you are going to combine your dry ingredients. Which includes your: flour, cocoa, baking powder, baking soda, and salt.
Alternately, add the dry ingredients and the milk until the mixture becomes creamed.
Add the vanilla and the zucchini, and you are going to mix until they are blended in.
Grease 2 loaf pans, or muffin tins.
You are going to bake at 350 for 45 minutes, with the loaf pans.
With the muffin tins, you are going to bake at 350 for 15 minutes.
I hope you all liked this zucchini bread recipe. I am planning on doing a few more quick breads. Which basically means bread recipes that don’t use yeast. The recipe is going to be in the description down below. If you want to see more recipes like this in the future make sure to like and subscribe. Vadish, Dag Dag!
Show the original author some 💖💖💖 Robby’s Cookbook Collection
Printable version of this recipe: on the blog
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