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Sweet: Chocolate Zucchini Bread II




Source of Recipe


Michael Comerfield


Recipe Introduction


Prize Winning!

2001 Illinois State Fair 3rd Place Winner - Michael Comerford of Springfield




List of Ingredients




2 cups peeled and shredded zucchini
1/2 cup butter
1/2 cup vegetable oil
3 large eggs
2 tablespoons vanilla
2 cups sugar
2 1/2 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
2 1/2 teaspoons Clabber Girl Baking Powder
1/3 cup unsweetened cocoa



Recipe



Preheat oven to 350 degrees F. In a bowl, mix sugar, flour, salt, baking soda. baking powder and cocoa together; set aside. Melt the butter in saucepan or in microwave; place in large mixing bowl. Add the oil, zucchini, eggs and vanilla to the butter and mix well. Stir the dry ingredients into the wet ingredients.

Pour into a greased and floured bundt pan (or 2 greased and floured loaf pans). Bake for 45 minutes or until toothpick comes out clean. Remove from pan after 8 minutes and continue cooling on a wire rack.