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| Chocolate Wave Zucchini Bread |
"This bread is wet and chocolaty, with a neat layered appearance."
Ingredients :
- 1/three cup shortening
- 1 1/3 cups white sugar
- 2 eggs
- 1 1/2 cups grated zucchini
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1 2/3 cups all-motive flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/three cup chopped walnuts
- three tablespoons unsweetened cocoa powder
- 1/three cup mini semi-candy chocolate chips
Instructions :
| Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 350 tiers F (one hundred seventy five degrees C). Grease one nine x five inch loaf pan.
- In a huge bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half of, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden choose inserted into middle comes out clean, about 1 hour. Cool 10 mins, and dispose of from pan. Store in fridge.
Notes :
- Reynolds® parchment may be used for less complicated cleanup/elimination from the pan.
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