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Chocolate Zucchini Bread

Chocolate Zucchini Bread
Chocolate Zucchini Bread

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup baking cocoa
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 small zucchini, shredded (2 ½ cups)
  • 1 cup sugar
  • ¾ cup butter, softened
  • 2 large eggs
  • 2 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips

Directions

  1. Heat oven to 350°F. Spray a 9x5-inch baking pan with nonstick cooking spray. Set aside.
  2. In a small bowl, stir together flour, cocoa, salt, baking powder and baking soda. Set aside.
  3. Using shredding disc with food processor running, add zucchini to food chute. Process until shredded. Set aside.
  4. In a large bowl, using a hand mixer on medium speed, beat sugar, butter, eggs, milk and vanilla extract until well blended.
  5. Reduce mixer to low speed, gradually beat in flour mixture until blended. Stir in zucchini and chocolate chips. Pour mixture into prepared baking pan.
  6. Bake 60 to 70 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.

Serves:  10

RECIPE TAGS

BROWSE BY COURSE

BROWSE BY APPLIANCE

BROWSE BY OCCASION

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