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Chocolate Wave Zucchini Bread
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 1 hr 15 min
- Servings
- 12.00 serving(s)
Categories
- Breads
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Wave Zucchini Bread brings together 1/3 cup shortening, 1 1/3 cups white sugar, 2 eggs in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 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 semisweet mini chocolate chips
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Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
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.
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.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
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