Friday, August 3, 2012

Chocolate Almond Zucchini Bread

3 Eggs
1 C sugar (or 3/4 C)
1 C brown sugar (or 3/4 C)
1 C oil (or part applesauce and part oil)
1 t vanilla or 1/2 t almond extract
2 C grated zucchini
2 C flour (use some whole wheat flour)
2 oz unsweetened chocolate squares (or 6 T cocoa powder + 2 T oil)
1 t salt
1 t cinnamon
1/2 t baking powder
1 t baking soda
1 C slivered or sliced almonds (I leave these out if I don't have them)

In a large bowl, mix the 3 eggs until smooth & lemon colored.  Beat in sugars and oil.  Melt chocolate; cool slightly.  Add zucchini & flavoring to the eggs; add chocolate.  Preheat oven to 350.  Sift together dry ingredients and stir into zucchini mixture.  Fold in almonds.  Bake in 2 well greased 9 x 5 loaf pans or a bundt pan for 50-60 minutes.  Cool in pan 15-20 minutes, remove and cool on rack.  From A Pinch of Salt Lake.

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