"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Zucchini Nut Bread Recipe

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This recipe for Chocolate Zucchini Nut Bread, by , is from The Monthie Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ethel Monthie
Added: Wednesday, January 2, 2008


3 eggs
1 c. oil
1 tsp. salt
1/4 tsp. baking powder
1 tsp. baking soda
2 oz. baking chocolate, melted
2 c. sugar
3 c. flour
1 tsp. cinnamon
1 tsp. vanilla
1/2 c. chocolate chips
2 c. zucchini (leave rind on)
1 c. nuts

Beat eggs until lemon colored. Beat in sugar and oil. Stir chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture along with nuts and chips. Mix thoroughly. Spoon into two well-greased 9x5 pans. Bake at 350 for 1 hour.




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