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
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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"
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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.
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Zucchini Pineapple Bread
Recipe By :
Serving Size : 24 Preparation Time :0:20
Categories : Bread-Bakers Mailing List Breads
Fruit
Amount Measure Ingredient -- Preparation Method
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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"
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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.