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(from "Cherished Recipes" published by St. Mary's of the Assumption Church, circa 1984.)
1 3/4 cups sugar
1/2 cup cocoa
3 eggs
1/2 cup chocolate bits
1 cup oil
2 cups shredded zucchini *1
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup chopped nuts *2
Mix in large bowl the sugar and the cocoa. Add eggs, oil, zucchini and vanilla; set aside.
Sift together flower, soada, salt, cinnamon, and baking powder. Mix with zucchini mixture. Fold in chocolate bits and nuts.
Pour into 2 greased and flowered 4x8x2" loaf pans and bake at 325 for 1 hour or until done.
Very rich and freezes very well.
Submitted by Lee.
*1 - if useing baby-seal sized zucchini, core and sead before shredding. If zucchini is very wet, let stand and drain overnight.
*2 - can omit.
1 3/4 cups sugar
1/2 cup cocoa
3 eggs
1/2 cup chocolate bits
1 cup oil
2 cups shredded zucchini *1
3 teaspoons vanilla
3 cups flour
1 teaspoon baking soda
1 1/4 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup chopped nuts *2
Mix in large bowl the sugar and the cocoa. Add eggs, oil, zucchini and vanilla; set aside.
Sift together flower, soada, salt, cinnamon, and baking powder. Mix with zucchini mixture. Fold in chocolate bits and nuts.
Pour into 2 greased and flowered 4x8x2" loaf pans and bake at 325 for 1 hour or until done.
Very rich and freezes very well.
Submitted by Lee.
*1 - if useing baby-seal sized zucchini, core and sead before shredding. If zucchini is very wet, let stand and drain overnight.
*2 - can omit.
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Date: 2006-09-28 04:30 pm (UTC)From:no subject
Date: 2006-09-28 04:39 pm (UTC)From:- k.