Thursday, September 3, 2009

Chocolate Zucchini Bread

{makes 2 loaves}

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips

2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it's the size of mini chocolate chips. Stir remaining flour mixture into batter and mix just until combined.

Add chocolate chips and stir to combine. Divide the batter between the two pans and sprinkle topping over each. Bake in your preheated 350 degree oven for 50-60 minutes. I checked mine after 45 minutes, and it was keep an eye on it until you know how it does in your oven.

Let it cool on a rack for 5-10 minutes and then remove from pans.

(I found this recipe at

Wednesday, September 2, 2009

Patti's No-Bake Cookies

2 cups sugar
1/2 cup butter
3 Tablespoons cocoa
1/2 cup milk (she uses carnation canned milk)

combine in a large pot and boil for 2 minutes

Then remove from heat and add:
1/2 cup peanut butter
3 cups oatmeal
1 teaspoon vanilla

Mix and immediately spoon onto wax paper.