|Name:||Chocolate Zucchini Bread||Contributor:||Jim Franklin|
|Description:||Chocolate Zucchini Bread||Posted:||1994-08-23|
|Key words:||bread, zucchini, chocolate||Category:||Side Dishes|
|Ingredients:||1-3/4 c sugar
1/2 c butter or margarine, softened
1 tsp vanilla
2-1/2 c flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
4 Tbsp cocoa
1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 c buttermilk
1/2 c walnuts, chopped
1 c mini chocolate chips (6 oz)
|Preparation:||Preheat oven to 350 degrees.
Cream butter and sugar together until fluffy. Add eggs one at a time, then vanilla. Beat well. In a separate bowl, sift together the dry ingredients (I never sift things together - I just add the everything but the flour and mix it in well first). Add dry ingredients to the creamed mixture alternately with the buttermilk.
Stir in the zucchini and walnuts by hand. Mixture will be heavy and thick. Pour evenly into 2 greased 8"x4" bread pans (or 6 mini loaf pans - do not use a larger pan). Sprinkle tops evenly with chocolate chips. Bake at 350 degrees F for 45-50 minutes for large loaves, 35-40 minutes for mini loaves. Allow to cool in pans for 15 minutes, then loosen with a knife. Continue to cool in pans for 30 minutes, then carefully remove to finish cooling on a wire rack. Refrigerate for best slicing results.
|Notes:||How 'bout some bread recipes? There were given to me by my friend Sara, dunno where she got them from. They are especially "cute" (as in, nice for a date, dinner guests, etc.) when you make them using small loaf pans (2"x4"). Enjoy!|