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Chocolate Zucchini Loaf
Ingredients
1 cup (225 mL) Granulated sugar
1 large egg
1 tsp (5 mL) Vanilla
1 cup (250 mL) grated Zucchini, with peel
1½ cup (375 mL) flour
¼ cup (60 mL) Cocoa
1¼ tsp. (6 mL) baking powder
3/4 tsp. (4 mL) baking soda
½ tsp. (2 mL) salt
½ tsp. (2 mL) ground cinnamon
¼ cup (60 mL) milk
½ cup (125 mL) chopped walnuts
Directions
- Cream butter and sugar in a bowl
- Beat in egg
- Add vanilla and zucchini and mix well.
- Add next six dry ingredients. Stir to moisten
- Add milk and walnuts. Stir slowly to mix in.
- Pour into a greased 9 x 5x 3 inch (20 x 12 x 7 cm) loaf pan.
- Bake in 350° F (175° C) oven for about 60 minutes.
- An inserted toothpick should come out clean. Let stand for ten minutes.
- Remove from pan and allow to cool on a rack.
Note:
- Batter can also be used to make muffins. Makes one dozen. Bake for approximately 30 minutes.
- Coconut may be substituted for the walnuts.
- From Company's Coming for Christmas by Jean Paré. Copyright © 1996 by The Recipe Factory Inc. ISBN: 1-895455-19-7