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Chocolate Almond Zucchini Bread Recipe

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

Betsy Curry
Added: Friday, July 14, 2006


3 eggs
2 c. sugar
1 c. canola oil
2 squares (2 oz) unsweetened baking chocolate
OR 6 T. cocoa plus 2 T. oil
1 tsp. vanilla
1 tsp. almond extract
2 c. grated zucchini
3 c. flour
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. baking powder
1 tsp. baking soda
1 c. chopped almonds (optional)

Beat eggs until lemon colored. Add sugar and oil. Melt chocolate (or add cocoa and additional oil) and add. Mix vanilla and almond extract. Add remaining ingredients. Rub shortening on bottom and sides of pans, add about 1/4 c. sugar and coat pan. Pour batter into 2 loaf pans. Bake at 350 about an hour or until toothpick comes out clean. Cool in pans about 20 minutes, then turn out carefully. Can be served warm or refrigerated. Delicious plain, with butter or cream cheese. Makes 2 large loaves.




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