Sweet Treats from All Things Chocolate

All Things Chocolate, the annual fundraising event for the Gibraltar Historical Association, is on hiatus for another year because of the COVID-19 pandemic, but that doesn’t mean chocolate lovers can’t get their fix of decadent desserts. This Winterfest weekend, treat your sweet tooth to these tried-and-true favorites submitted by All Things Chocolate volunteers.

Grandma Sylvia’s Double-Chocolate Zucchini Bread

Submitted by Joni Witalison

3 eggs

1 cup oil

2 cups sugar   

2  1-oz squares unsweetened chocolate, melted

1 tsp vanilla 

2 cups grated zucchini

3 cups flour

1 tsp salt

1/2 tsp baking powder

1 tsp baking soda

1 cup chocolate chips

1 cup walnuts

In a large bowl, beat the eggs. Add the oil and sugar; beat until combined. Add the melted chocolate, vanilla and zucchini; mix well. 

Add the flour, salt, baking powder and baking soda. Stir in the chocolate chocolate chips and walnuts. 

Pour into two well-greased, 9-inch-by-5-inch loaf pans. Bake at 350 degrees for 70 minutes. Let cool for 10-15 minutes; remove from pans onto a wire rack to finish cooling.

Cranberry Pecan Fudge

Submitted by Barb McKesson

3 cups chocolate chips 

1  14-oz can sweetened condensed milk 

Dash of salt 

1 tsp vanilla

1⁄2 cup dried cranberries 

1⁄2 cup pecans, coarsely chopped

Line an 8-inch-by-8-inch square pan with aluminum foil. Spray with nonstick cooking spray; set aside. 

In a large saucepan over low heat, combine chocolate chips, sweetened condensed milk and salt. Stir occasionally until chocolate is completely melted and smooth. Remove from heat and stir in vanilla, dried cranberries and pecans. 

Pour the fudge into the prepared pan and chill in the refrigerator for two hours or until firm. Cut into bite-sized pieces.

Chocolate Polka Dot Cookie

Submitted by Andrea Kinsey-Jauquet

1  15.25-oz box chocolate cake mix

2 eggs

1/3 cup vegetable oil

1 package white chocolate chips

Combine the cake mix, eggs, and vegetable oil in a large mixing bowl. Using an electric mixer, mix for one minute until well combined. Add the white chocolate chips; stir gently until combined.

Using a spoon or ice cream scoop, scoop the batter and drop it onto a greased cookie sheet, 12 cookies per pan. Bake at 350 degrees for 7 minutes. Remove cookies from the pan to finish cooling on cooling racks.

The Gibraltar Historical Association is a nonprofit organization that provides history programs and maintains historical artifacts and a museum. Find it on Facebook or by visiting

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