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Chocolate Zucchini Bread Recipe

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

Amy Frank
Added: Saturday, February 21, 2009


2 cups sugar
1 c. canola oil
3 eggs
3 tsps. vanilla
2/1/2 c. all- purpose flour
1/2 c. baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
2 c. shredded peeled zucchini

In a large mixing bowl, beat the sugar, oil , eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until well blended. Stir in zucchini. Transfer in to two loaf pans, lighty sprayed. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted comes out clean.
Cool 10 minutes before removing from pan.




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