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Chocolate Zucchini Bread Recipe

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

Tracy McClellan


3 eggs
2 c. sugar
1 c. oil
1 tsp. vanilla
3 c. grated, unpeeled zucchini
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 1/2 c. flour
1/4 c. cocoa
1/2 c. nuts (optional)
1 c. chocolate chips (optional)

Preheat oven to 325.

Beat eggs until light and frothy; add sugar gradually then oil; continue beating. Add vanilla and zucchini and stir. Sift flour with the dry ingredients and mix slightly. Stir in nuts and chocolate chips. Divide batter into 2 greased loaf pans (or 12 muffins). Bake loaves for 1 hour. Muffins for approximately 15 minutes.




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