Friday, July 22, 2011



Hello Everyone!
Welcome to Day # 5 Of Christmas In July Celebration!! The theme for today's projects is "Homemade Gifts". Please visit Giselle's Blog  to see all the wonderful projects being showcased throughout the day.

 It is NEVER too early to start working on those Christmas gifts!  I chose this gift for the blog hop because it can be pre-made in the summer months!  For all of those gardeners out there who grow zucchini-shred it and freeze it OR make and bake this fantastic bread and freeze it.  It should keep for up to 6 months.  I was Leary the very first time I made this bread, but after I baked it-there was not a crumb to be found!!!!!!!!!!  The gooey chocolate chips, nuts, and moist cake/bread melts in your mouth!  What a wonderful treat to surprise your child's teacher, bus driver, or babysitter!!  Not to mention your family, friends, and neighbors.  I hope you have a chance to try this easy and delicious recipe.

Here are the details:

I printed my own cardstock on the Imagine using the "Snow Angels" cartridge
I cut the cardstock at 12' by 6 "
Used a Martha Stewart loop punch
Added Christmas red ribbon to the top
Cut out the tag at 3 1/2" using the Imagine "Snow Angels" cartridge
Used a 1 inch hole punch for the tag
Added Christmas ribbon to the tag
**You could even add the recipe to the back of the tag or create a pocket tab

3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tbsp. ground cinnamon
1 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
2 cups white sugar 
3 eggs
1 cup vegetable oil
   2 tsp. vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
  • Preheat oven to 350 degrees. Lightly grease two 9x5 inch loaf pans.
  • In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well.
  • In separate bowl, combine sugar and eggs; beat (I whisk) until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir until just moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
  • Bake at 350 for 55-60 minutes, or until toothpick inserted comes out clean. 
  • Cool in pan for 15 minutes. Remove bread from pans; cool completely on wire rack.
         ** THIS RECIPE MAKES 2 LOAVES!!!!!!!!!!!!  yummo :)


  1. Sounds really yummy Wendy! Love how you packaged the bread!


  2. I'll be trying this recipe, love the packaging and the tag.

  3. Great project!! new follower here. I have 10 cups of grated zucchhini in my freezer, You just inspired me to is 90 degrees out, scratch that idea,lol. TFS
    mexicopetshop at hotmail dot com

  4. This sounds delicious I bake zucchini bread every year during the holidays I think I will mix it up this year. Thanks for the recipe and the beautiful presentation

  5. I love Zucchini bread and always looking for a yummier recipe..thanks for sharing!!

  6. Yum! Sounds delicious! Thanks so much for sharing!

  7. Super great idea!! I am glad when I see Imagine projects since I admit I don't use that often. Thanks for the inspiration!