Chocolate zucchini bread (tdn)
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 2 | cups | Granulated sugar |
| 1 | cup | Vegetable oil |
| 2 | 2-oz squares unsweetened baking chocolate, melted | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Grated zucchini |
| 3 | cups | All-purpose flour |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Baking powder |
| 1 | teaspoon | Baking soda |
| 1 | cup | Chopped walnuts |
Directions
Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans.
In large mixing bowl, beat eggs until light and fluffy (lemon-colored); beat in sugar and oil, until well blended. Stir in chocolate, vanilla and zucchini. Soft togther flour, salt, cinnomon, baking power and soda; fold into egg mixture, mixing thoroughly. Fold in walnuts.
Spoon batter into prepared pans and bake 1 hour and 20 minutes.
Turn out onto rack to cool.
Assorted recipes from the Detroit News, entered by Diane Pahl