Mama Huang's Cookbook

3 T  cocoa + 1 T butter or oil = 1 oz unsweetened baking chocolate

1 T  cocoa + 2 t butter + 3 1/2 t sugar = 1 oz semi-sweet baking chocolate

3 eggs
1 1/2 – 2 C sugar
1 C oil
2 cups grated zucchini
2 t vanilla
3 C flour
1 t salt
1 t baking soda
2 t baking powder
2 t cinnamon
1/2 t nutmeg (optional)
1/4 t cloves (optional)
1 C chopped nuts

Preheat oven to 325 deg.
In a large mixing bowl beat eggs till light.
Add oil and sugar and beat till smooth.
Add zucchini and vanilla and mix lightly but well.
In separate bowl, mix together flour, salt, bs, bp and spice(s).
Add flour mixture and stir till blended.
Stir in nuts.
Pour into 2 greased and floured regular size loaf pans or 4 -5 mini loaf pans.
Bake at 325 deg for 1 hr, or until a toothpick inserted into the middle of the loaf comes out clean. (Decrease time for mini loaves).

Ingredients:

3 C + 2 T all purpose flour
2 T unsweetened cocoa powder
2 1/2 t ground ginger
2 t ground cinnamon
1/2 t ground cloves
1/4 t ground nutmeg
2 t baking soda

1 C (2 sticks) salted butter
1 C  packed dark brown sugar
2 T finely grated, peeled fresh ginger
1/2 C molasses
(I’m contemplating adding 3-4 T finely chopped crystallized ginger)

1/3 C granulated sugar

Directions:

Sift together the flour, cocoa, spices and baking soda into a med bowl. Mix well.

Put butter, brown sugar, gingers into a mixing bowl. Using a mixer with a whisk attachment, beat on med speed till fluffy.

Beat in molasses.

Gradually beat in flour mixture.

Shape dough into a disk, wrap in plastic wrap, refrigerate at least 2 hours, or overnight. Can also be frozen for future baking.

Preheat oven to 325 deg.

Shape dough into 1 1/2 ” balls, roll in granulated sugar  and space 2″ apart on parchment lined baking sheets.

Bake  until surfaces crack slightly, 10-12 min. Let cool on sheets 5 mins.
Transfer to wire racks and let cool completely.

Make about 30.