Chocolate Zucchini Bread IV

This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!

Yield

2 - 9 x 5-inch loaves

Ingredients

3 large eggs
2 cups granulated (white) sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini

Directions

Preheat oven to 350°F (177°C). Grease two 9 x 5-inch loaf pans with Pan Release or cooking spray.

Sift together flour, salt, cinnamon, baking powder, and soda. In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.

Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 10 minutes, then flip onto cooling racks to finish cooling.

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