Chocolate Zucchini Bread
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 Prep: 15 min. Bake: 50 min. + cooling Makes: 2 loaves (12 slices each)
2 cups sugar
1 cup canola oil
3 large eggs
3 teaspoons vanilla extract 2½ cups all-purpose flour
½ cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon baking powder 2 cups shredded peeled zucchini
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 8x4-in. loaf pans coated with cooking spray.
2 Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
1 slice: 209 calories, 10g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein. Recipe from Taste of Home magazine