Zucchini Cocoa Bread
Recipe courtesy of Cathy W., Richfield, Ohio
Here is a creative and tasty way to use some of that fresh zucchini from the garden and a great way to use zucchini when Dutch oven cooking. You are sure to enjoy this Dutch oven Dessert!
Ingredients:
2 ½ cups all purpose flour
2 tsp. baking soda
¼ cup unsweetened cocoa powder
½ tsp. cinnamon
½ tsp. allspice
1 cup brown sugar
½ cup granulated sugar
1 stick butter
½ cup vegetable oil or 1 additional stick of butter
3 eggs
½ cup buttermilk or ½ cup milk with 1½ tsp vinegar
1 tsp. vanilla
2 cups shredded zucchini-drained
½-1 cup semisweet chocolate chips
Directions:
Cream butter with sugars, add eggs one at a time, Add cocoa powder. Mix until smooth. Add flour with baking soda and spices, vanilla and buttermilk. Add zucchini, combine then add chips. Pour the mixture into a 12" Dutch oven. Bake at 350° for 30 minutes or until top springs back.
Use 24 charcoal briquettes if cooking outdoors. Place 15 briquettes on top of, and 9 beneath your Dutch oven.
Serves 6 to 8