Chocolate Zucchini Bread
INGREDIENTS:
3 Eggs
2 c Granulated sugar
1 c Vegetable oil
2 2-oz squares unsweetened
-baking chocolate, melted
1 ts Vanilla
2 c Grated zucchini
3 c All-purpose flour
1 ts Salt
1 ts Cinnamon
1/4 ts Baking powder
1 ts Baking soda
1 c Chopped walnuts
3 Eggs
2 c Granulated sugar
1 c Vegetable oil
2 2-oz squares unsweetened
-baking chocolate, melted
1 ts Vanilla
2 c Grated zucchini
3 c All-purpose flour
1 ts Salt
1 ts Cinnamon
1/4 ts Baking powder
1 ts Baking soda
1 c Chopped walnuts
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
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