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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.Shari Mckinney, Birney, Montana Ingredients:
2 cups sugar |
1 cup canola oil |
3 eggs |
3 teaspoons vanilla extract |
2-1/2 cups king arthur unbleached 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:
1. 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 two 8-in. x 4-in. loaf pans coated with cooking spray.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).
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