Ingredients
-
1/3
-
1 1/3
-
2
-
1 1/2
-
1/3
-
1
-
1 2/3
-
1
-
1/2
-
1/4
-
1
-
1/3
-
3
-
1/3
-
Directions
Chocolate Wave Zucchini Bread, Found this recipe on another web site and LOVED it! Moist, delicious, and ery cool looking Gave the recipe away , I thought the cake was EXCELLENT & HEALTHY!! The only change I made because I am a diabetic was to only use one cup of sugar and used the sweetened choc morsels I made two batches using a 9×5 loaf pan It was so moist and delicious I could not stop eating it I have been a baker all my life so I was really impressed with this recipe My original feelings were this is a lot of work for just a small loaf cake But the reason I thought it was time consuming is because I was making about three other things that day also While my utensils are all out I like to bake more than one recipe of anything Thanks for sharing and I will definitely make this again
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350 Degrees F (175 Degrees C). Grease One 9 X 5 Inch Loaf Pan. |
|
2
Done
|
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
Done
|
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
Done
|
Bake Until Wooden Pick Inserted Into Center Comes Out Clean, About 1 Hour. Cool 10 Minutes, and Remove from Pan. Store in Refrigerator. |
