Chocolate Zucchini Bread

Submitted by Rebecca Thompson

In a large mixing bowl using an electric mixer or in a bowl of a stand up mixer, whip together:

1/2 cup vegetable oil
1/2 cup butter

Then add:

3 cups sugar
4 large eggs

Sift together:

3 1/2 cups flour
1 tsp salt
1 tbs baking powder
1 tsp baking soda
1 cup Cocoa powder

Alternately with dry ingredients, add 1 1/4 cup buttermilk and dry ingredients on low speed until blended. Then toss:

3 cups shredded and drained zucchini with 2 tablespoons of flour (this keeps it from sinking to the bottoms of the pan). Fold this into batter and pour into 3-4 small to medium loaf pans. Bake at 350 degrees for 45-50 minutes. Cool completely and wrap in foil. Let rest overnight in the refrigerator for serving the next day. This recipe freezes wonderfully for up to 3 months.