 |
Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
This recipe makes two loaves. Freeze one loaf, before glazing, to enjoy later. Originally, found on Land O' Lakes web site. I searched through the recipes and I didn't find this exact recipe, so I decided to post it to see what you thought of my changes. Ingredients:
1 cup butter or 1 cup margarine |
4 (1 ounce) semi-sweet chocolate baking squares |
1 1/2 cups sugar |
1 1/2 cups shredded unpeeled zucchini |
4 eggs, slightly beaten |
1 teaspoon vanilla |
1 3/4 cups all-purpose flour |
1/2 cup chopped macadamias or 1/2 cup chopped cashews or 1/2 cup chopped walnuts |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/8 teaspoon ground cloves |
3/4 cup white chocolate chips or 1 1/2 ounces white chocolate, melted |
2 teaspoons vegetable oil |
Directions:
1. Preheat oven to 350°F.
2. Butter and flour 2 8 x4 loaf pans.
3. Melt butter and chocolate over medium heat in 2 quart saucepan, stirring occasionally, 4-6 minutes.
4. Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.
5. Combine all remaining bread ingredients in large bowl.
6. Stir zucchini mixture into flour mixture until just moistened.
7. Spoon batter into loaf pans.
8. Bake for 35-45 minutes or until toothpick inserted in center comes out clean.
9. Cool 10 minutes; remove from pans.
10. Cool completely on wire racks.
11. Meanwhile, stir together all glaze ingredients in small bowl.
12. Drizzle over cooled bread.
|
|