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Double-Chocolate Zucchini Bread




Source of Recipe


Internet


List of Ingredients




3 cups all-purpose flour
1/3 cup HERSHEY'S Cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
3 eggs
1 cup cooking oil
1/2 teaspoon almond extract
2 cups finely shredded, unpeeled zucchini

1 cup sliced BLUE DIAMOND Almonds, toasted and coarsely chopped
3/4 cup HERSHEY'S Cinnamon Chips
3/4 cup HERSHEY'S MINI KISSES Milk Chocolates



Recipe



1. Heat oven to 350°F. Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Stir together flour, cocoa, baking soda, baking powder and salt in large bowl. Set aside.

2. Combine sugar and eggs in another large bowl; beat on low to medium speed of mixer until combined. Add oil and almond extract; beat until combined. By hand, stir in zucchini. Add flour mixture; stir just until moistened. Fold in almonds, cinnamon chips and chocolates.

3. Divide batter evenly between prepared loaf pans. Bake 55 to 60 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool completely on wire racks. Wrap tightly in foil and store overnight before slicing.

Makes 2 loaves.