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Our last recipe for cucuzza week is inspired by my Aunt Rosina’s Italian Chocolate Chip cookies ❤️
I make her cookies often and couldn’t wait to turn her spiced cookie into the perfect bread to ease into the fall season. If you love fall flavors but get sick of all the pumpkin spice you will LOVE this Italian Chocolate Cucuzza Bread!
**Remember cucuzza can be switched out for zucchini!!!
XO, MANGIA
Chocolate Cucuzza Bread
Course: Pasta, RecipesIngredients
2 1/4 c flour
3/4 c cocoa
1 tsp baking powder
1 tsp salt
1/2 tsp cloves
3 eggs
1 3/4 c sugar
1 c oil
2 tsp vanilla
2 c packed cucuzza or zucchini, grated
1 c mini chocolate chips
Directions
- Preheat oven to 350 degrees. Grease 2 loaf pans and set aside.
- In a medium bowl, combine flour, cocoa, baking powder, salt and cloves. In a separate large bowl or kitchen aid combine eggs and sugar and beat until fluffy.
- Add oil and vanilla and mix.
- Add the dry ingredient mixture slowly, it will be very thick.
- Stir in cucuzza/zucchini and chocolate chips.
- Pour into 2 loaf pans and cook 50-60 minutes or until cooked through.
- Top with powdered sugar or powdered sugar glaze (mix together powdered sugar and a small amount of milk until you reach your desired consistency).
Notes
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