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White Chocolate Zucchini Bread Recipe

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

Contributor:  
Contributor:  
Bridget Fahey
Added: Saturday, April 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup butter or margarine, softened
1 cup sugar
3 eggs
2 tsp vanilla extract
2 cups all-purpose flour
tsp baking powder
tsp baking soda
tsp salt
2 cups shredded unpeeled zucchini
cup chopped pecans, toasted
3 oz white baking chocolate, coarsely chopped (or can use white chocolate chips)

Directions:
Directions:
Preheat over to 350. Line two 4.5 x 8.5 inch pans with waxed paper; grease waxed paper. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat until smooth. In a small bowl, combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in zucchini, pecans and chocolate. Spoon mixture into prepared pans. Bake 55 to 60 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on a wire rack.

Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
1 to 2 hours
Personal Notes:
Personal Notes:
A tasty way to get rid of extra summer zucchini.

 

 

 

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