Choco­late Zuc­chini Bread

Birds & Blooms - - Yard Smarts -

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

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