Breads

Chocolate Zucchini Bread

  • 3 cups Flour
  • 3 cups Sugar
  • 1/2 cup Cocoa powder
  • 1 1/2 teaspoons Baking powder
  • 1 1/2 teaspoons Baking soda
  • 1 teaspoon Salt
  • 1/4 teaspoon Cinnamon
  • 4 Eggs
  • 1 1/2 cups Vegetable oil
  • 2 tablespoons Butter or margarine, melted
  • 1 1/2 teaspoons Vanilla extract
  • 1 1/2 teaspoons Almond extract
  • 3 cups Zucchini (grated)
  • 1 cup Pecans, chopped
  • 1/2 cup Raisins

    • In large bow, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8x4x2 in loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!