Recipe of the Week – 8/22/2025

Chocolate Zucchini Bread!

From the treasured pages of Generations, the beloved community cookbook from Burney Baptist Church, comes this sweet surprise: Chocolate Zucchini Bread. Rich, moist, and brimming with garden‑fresh charm, it’s a slice of hometown tradition that proves zucchini can shine just as brightly in dessert as it does in the summer garden.

Chocolate Zucchini Bread (attributed to Margaret Israel)

Ingredients

• 2 cups grated zucchini
• 1 ½ cups oil
• 4 eggs
• 3 cups sugar
• 2 teaspoons vanilla
• 2 ounces chocolate squares, melted
• 3 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ½ teaspoons baking powder
• 1 cup chopped pecans

Instructions

1. Beat eggs and sugar in a large mixing bowl.
2. Add grated zucchini and melted chocolate; mix well.
3. In a separate bowl, combine flour, cinnamon, salt, baking soda, and baking powder.
4. Gradually add the dry ingredients to the zucchini mixture.
5. Stir in chopped pecans.
6. Grease and flour two loaf pans. Fill with batter.
7. Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean.