Chocolate Zucchini Bread V

If you shred and freeze zucchini from your garden or local market each summer, you will be able make this bread all winter long. Your family will love this chocolaty treat.

Yield

2 loaves (12 slices each)

Ingredients

2 cups granulated (white) sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Directions

Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with baking spray with flour.

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to prepared loaf pans.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes + cooling

Nutritional Information

1 slice equals 209 calories, 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

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