Chocolate zucchini loaf

Chocolate zucchini loaf



  • granulated sugar - 3/4 c
  • 1 oz - 2 sq
  • large eggs - 3 item
  • chopped walnuts - 3/4 c
  • salad oil - 1/3 c
  • ground cinnamon
  • ground nutmeg - 1/2 tsp
  • biscuit mix - 2 c
  • shredded zucchini
  • confectioners sugar optional - 1 item
  • real vanilla extract - 1 tsp

How to make chocolate zucchini loaf:

In small heavy saucepan, over low heat, melt chocolate, stirring constantly; remove from heat. Or, in small glass bowl, microwave chocolate on High for 2 to 3 minutes, stirring after each minute.

Preheat oven to 350° . Grease bottom and sides of a 9 x 5-inch loaf pan. In large bowl, combine all remaining ingredients except the confectioners sugar. With electric mixer at medium speed, beat 1 minute, scraping bowl occasionally or beat 100 strokes by hand. Pour mixture into prepared pan.

Bake 55 to 65 minutes or until cake tester inserted into center of loaf comes clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan; cool completely before slicing. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle the top of the loaf with sifted confectioners sugar.

Note: If desired, cut loaf into thin slices; toast lightly under broiler or in toaster for 2 minutes or until slightly crisp; serve warm with butter.

Recipe categories: Chocolate, Lunch/snacks, Snacks.

Chocolate zucchini loaf
Average rating: 5 of 5, total votes: 5
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
sugar, eggs, vanilla, eggs, separated, box powdered milk, container cool whip
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