German Chocolate Zucchini Bread

Recipe from Lisa @ The Cutting Edge of Ordinary
adapted from a recipe at The Better Baker


Makes 2 loaves, 1 - 9x13, or 1 bundt.

4 eggs

2-1/2 cups sugar

1 cup oil or applesauce

2 teaspoons vanilla

2 cup all-purpose flour

1 teaspoon cinnamon

1 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

1/2 cup baking 4-serving size cocoa

1 small box instant chocolate pudding

3 cups grated zucchini, peeled or unpeeled

1 cup shredded coconut

1 cup chopped nuts (optional)

Preheat oven to 350. Lightly grease and flour 2 loaf pans (I use Baker’s Joy). This recipe can also be make using use a 9" X 13" or a large Bundt pan.

In a large bowl beat eggs, sugar and oil with an electric mixer. Add in the vanilla and mix to combine. Add all the ingredients into another bowl and combine (a whisk works well). Add dry ingredients to wet ingredients, a little at a time, until well blended.

Stir in zucchini, nuts and coconut. If you’d like you can save a little of the nuts/coconut and sprinkle them over the top before baking.

Pour into prepared pans. Bake 30 - 50 minutes, depending on which pan you're using. Just check with a toothpick stuck in the middle - if it comes out clean, remove bread from oven, but be careful not to over bake. I used 2 loaf pans and it took 55 minutes to test done. Let stand in pans for 5 - 10 minutes; remove from pans to wire racks until room temperature.