Monday, September 15, 2014

Chocolate Zuchinni Wave Bread

This bread was excellent.  I doubled the recipe and made two 8 x 4 loaves and a five large muffins.  I baked the loaves for 45 minutes.  The only thing I had a problem with was that the bread stuck to the pan.  But I only used nonstick spray instead of using crisco and flour so that may have been the cause.  I also replaced the shortening with butter.  (from

1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa
1/3 cup mini semi-sweet chocolate chips
1.Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
2.In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
3.Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
4.Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

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