This is the season when Zucchini's are offered by neighbors or are easily affordable. I have been making this recipe since I was married 31 years ago. I got it from my mom by love Pauline. It is easy and quick and never fails. It stores well and can be frozen.
- 4 cups of cubed zucchini ( you can see the cubes in the blender)
- 4 farm fresh eggs
- 2/3 cup canola oil . .or other light oil
- 2 cups fresh walnuts. .very coarsely chopped I like the walnuts left big. . but you can chop them fine. You can also leave them out or subsitute with another nut of your choice.
- 2 cups sugar
- 3 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cocoa
- 2 teaspoons cinnamon (optional)
- 1 12 ounce bag of mini chocolate chips
- 1 teaspoon vanilla or maple flavouring
- Preheat oven to 350 º.
- Put the zucchini cubes, eggs, and oil in the blender. Blend on high speed until smooth.
- In large bowl, combine all the dry ingredients.
- Add the zucchini mixture and stir with a wooden spoon.
- Add the chocolate chips and walnuts.
- Pour into a greased tube pan or two 9 X 5 loaf pans.
- Bake for 60 - 75 minutes. Test with toothpick.