Home Bread-Bakers v110.n042.7
[Advanced]

2 zucchini breads

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 12 Dec 2010 13:34:51 -0800
v110.n042.7
                        Zucchini Bread, Chocolate Wave

Recipe By     :
Serving Size  : 12    Preparation Time :0:00
Categories    : Bread-Bakers Mailing List       Breads
                  Chocolate/Cocoa

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       1/3           cup  shortening
    1 1/3           cups  white sugar
    2                     eggs
    1 1/2           cups  grated zucchini
       1/3           cup  water
    1           teaspoon  vanilla extract
    1 2/3           cups  all-purpose flour
    1           teaspoon  baking soda
       1/2      teaspoon  salt
       1/4      teaspoon  baking powder
    1           teaspoon  pumpkin pie spice
       1/3           cup  chopped walnuts
    3        tablespoons  unsweetened cocoa powder
       1/3           cup  mini semi-sweet chocolate chips

1.  Preheat oven to 350F (175C). Grease one 9 x 5" loaf pan.

2.  In a large bowl, cream shortening and sugar together. Mix in 
eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking 
soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

3.  Divide batter in half, and add cocoa powder and chocolate chips 
to one of the halves. Pour plain batter into bottom of the loaf pan. 
Pour chocolate batter on top of plain batter.

4.  Bake until wooden pick inserted into center comes out clean, 
about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

Per Serving  Calories: 218 | Total Fat: 6.9g | Cholesterol: 35mg

Description:
    "This bread is moist and chocolatey, with a neat layered look."
Source:
    "allrecipes.com"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 262 Calories; 10g Fat (34.1% 
calories from fat); 4g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
35mg Cholesterol; 218mg Sodium.  Exchanges: 1 Grain(Starch); 1/2 Lean 
Meat; 0 Vegetable; 2 Fat; 1 1/2 Other Carbohydrates.


***********


                           Zucchini Pineapple Bread

Recipe By     :
Serving Size  : 24    Preparation Time :0:20
Categories    : Bread-Bakers Mailing List       Breads
                  Fruit

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4                     eggs
    1 1/2           cups  white sugar
    2          teaspoons  vanilla extract
    1                cup  vegetable oil
    1 1/2      teaspoons  ground cinnamon
       3/4      teaspoon  ground nutmeg
    8             ounces  crushed pineapple -- canned, drained
    2               cups  grated zucchini
    3               cups  all-purpose flour
    1           teaspoon  salt
    1 1/2      teaspoons  baking soda
    1 1/2      teaspoons  baking powder

1.  Combine flour, baking powder, baking soda, and salt.

2.  In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and 
nutmeg. Blend in pineapple and zucchini. Stir flour mixture into 
zucchini mixture. Pour batter into two greased and floured 9 x 5" loaf pans.

3.  Bake at 350F (175C) for 1 hour. Cool on wire racks.

Per Serving  Calories: 208 | Total Fat: 10.2g | Cholesterol: 35mg

Source:
    "allrecipes.com"
Start to Finish Time:
    "1:20"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 207 Calories; 10g Fat (43.6% 
calories from fat); 3g Protein; 27g Carbohydrate; 1g Dietary Fiber; 
35mg Cholesterol; 211mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 Other Carbohydrates.