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| Donna's Chocolate Zucchini Bread |
"This is a wet and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!"
Ingredients :
- three eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 (1 ounce) squares unsweetened chocolate, melted
- 1 teaspoon vanilla extract
- 3 cups all-reason flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/four teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped almonds
- 2 cups grated zucchini
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 1H30M |
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- Preheat oven to 350 levels F (175 tiers C). Grease two nine x five inch loaf pans well.
- Sift together flour, salt, cinnamon, baking powder, and soda.
- In a huge bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry elements into zucchini mixture. Stir within the chopped almonds. Pour batter into organized pans.
- Bake for 60 mins, or until a tester inserted inside the center comes out clean. Cool in pans 15 to twenty mins, then turn onto racks to finish cooling.
Notes :
- Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.
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