Chocolate Zucchini Bread

Cream:
3 eggs
1/2 cup vegetable oil
1/2 cup plain yogurt
2 cups sugar

Add:
1 Tablespoon vanilla
2 cups shredded zucchini
1/2 cup cocoa
1 cup coconut (optional)

Mix well and add:

1 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. baking powder
2 1/2 cups flour
Mix until incorporated. Don't over mix your flour.

Pour into 2 well greased and floured loaf pans.
Bake loaves at 350 degrees 50-55 min.
Toothpick test tells you it is done.

I'm trying to save you calories by adding the yogurt. If you don't have yogurt, you can use applesauce, but I'm finding I really like the plain yogurt better.

This batter is so thick and fudgy you'll wonder if you should frost a cake with it, but go ahead and bake it. It is a very rich and moist bread.

To make a four loaf batch, double everything, but add 1 Tablespoon of cinnamon.
Just made this again and threw in a very ripe banana. It was the moistest bread I've ever had. If you have a spare banana lying around try it.

Zucchini Cake

1/2 cup soft butter
1/2 cup oil
1 3/4 cups sugar
2 eggs

1/2 tsp. salt
1 tsp. baking soda
1/4 tsp. cloves
1 tsp. cinnamon
2 1/2 cups flour

Have ready wet ingredients:
1/2 cup sour milk (milk soured using 1 Tablespoon vinegar or lemon juice)
2 cups grated zucchini

1 cup milk chocolate chips
1/2 cup chopped nuts of your choice, (I use pecans.)

Cream butter, oil and sugar; beat in eggs.
Sift together salt, soda, cloves, cinnamon and flour.
Have ready wet ingredients: soured milk and zucchini
Mix dry ingredients into creamed mixture alternately with liquid. Stir in zucchini
Pour into greased and floured 9x13 inch pan. Sprinkle with chocolate chips and nuts.
Bake at 325 degrees for 40 minutes.

This a recipe from one of those old Idaho cookbooks. You know the kind? The classics? The one's you know you can trust from those good, old-fashioned cooks? (Elkington Family Cookbook) I didn't change much, just added more cinnamon. We make this recipe often with our garden harvest. It is the best way to eat your vegetables, guaranteed! We take this frozen to Lake Powell and it's become a standard way to cool off.