This recipe isn’t exactly vintage, as it was copied down in 1999, but as Grace says, it’s before she was born so that makes it “old” in her opinion. The name on this one is Cousin Suzanne, and I know that Suzanne is one of my Aunt Carol’s cousins. My grandmother, Ruth, had six siblings, and Suzanne is the daughter of Ruth’s sister Alyce.
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This is a pretty easy recipe. First you mix all of the dry ingredients together, then in another bowl,. mix all of the wet ingredients.
Oil and sugar
Zucchini, eggs, and vanilla
Milk and walnuts
Stir together
Add the dry ingredients, stir, and then pour into two greased and floured loaf pans. Alternately, you could put a little oil and then parchment paper into the bottom of the pans.
I inherited the cute yellow pan from Carol, but you can find them very reasonably priced on Amazon! This one is an adorable blue option.
Bake for one hour in 325 degree oven.
They are done when a toothpick inserted into the center comes out clean.
Chocolate Zucchini Bread
Ingredients
- 2 1/2 cups flour
- 1/2-1/3 cup baking cocoa
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup oil
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 2 cups grated zucchini
- 1/2 cup milk
- 1/2 cup walnuts
Directions
- Step 1 Preheat oven to 325 degrees
- Step 2 Combine first five ingredients together in a bowl, set aside
- Step 3 Stir remaining ingredients together in a large bowl
- Step 4 Add dry ingredients and stir just until moistened
- Step 5 Pour into two greased and floured loaf pans
- Step 6 Bake for about 1 hour or until toothpick inserted comes out clean.
This turned out to be a deliciously most quick bread, definitely one to add to the rotation, especially at the time of year when zucchini is so plentiful!
