Double Chocolate Zucchini Bread

Are you loving all the fresh fruits and veggies in your gardens and at the fabulous farmers market? And of course if you have one neighbor you have 3 offering you the "Extra" zucchini from their flourishing gardens.

Here is my favorite way to eat zucchini...of course if it involves me, it involves chocolate!
It is moist, chocolaty  and oh so yummy!!!

 

 

 

 

 

 

 

 

 

 

 

 

Chocolate Zucchini Bread

(Makes 2 loaves or one 9X13)

 2 Cups Flour

2 tsp. cinnamon

½ tsp. salt

1 ½ tsp. baking soda

6 Tabl. Unsweetened Cocoa Powder

½ Cup Vegetable Oil

1 Cup sugar

¼ Cup packed brown sugar

3 eggs

2 tsp. vanilla

½ Cup sour cream

3 Cups grated zucchini

¾ Cup mini chocolate chips

 Topping

2 Tabl. Brown sugar

2Tabl. White sugar

½  tsp. Cinnamon

 

Preheat oven to 350 degrees

Grease and flour 2 loaf pans or a 9X13 baking pan. ( I used floured cooking spray)

 

Directions:

 With a hand mixer or stand mixer beat oil, eggs and both sugars until well combines and slightly fluffy.

Add vanilla and sour cream and mix until just combined.

Gently stir in your zucchini.

 

In another bowl   mix together your flour, cinnamon, salt, baking soda and cocoa powder.

 

Add all of it but just a hand full to the wet mixture.  With a large spoon mix it together.

Mix your chocolate chips with the handful of flour fixture so that they are coated. Doing this keeps your chips evenly distributed and they don’t all sink to the bottom. Once they are coated add it all to the mixture and gently mix in.

 

Pour into your pan or pans and evenly sprinkle with your topping mixture.

Bake for 50-60 minutes. I usually set the timer for 45 minutes and check it. Sometimes depending on the oven it is done. Use a toothpick to check.

Taco Casserole

What a yummy and oh so easy dinner this was! I usually don't do casseroles in the summer because I don't want to heat the house up with the oven. But it only took 20 minutes and the results were fantastic. Plus I had everything to make it except the bag of chips.

Made this Taco Casserole for dinner tonight. So good and so easy! I forgot to take a picture so I got this one from Pinterest.

Easy Taco Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed 

1 can Ro-Tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

  Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

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** I don't happen to like Ro-Tel brand tomatoes. I used a can of Western Family Brand  Petite Diced Tomatoes with Green Chilies.***