ZUCCHINI BREADS

Chocolate Zucchini Bread
Courtesy of Caroly Mortensen

2 cups sugar
1 cup vegetable oil
3 eggs
3 tsp. vanilla extract
21/2 cups all purpose flour
1/2 cup baking cocoa 1 tsp. baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
2 cups shredded zucchini (peeled first)

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combing the flour, cocoa, salt, baking soda, baking powder and cinnamon. Beat into sugar mixture, blend well. Stir zucchini into mixture. Put mixture into 2 8-in. x 4-in. greased loaf pans.

Bake at 350F, for 50-55 min., or until a toothpick inserted in to the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks for cooling completely. Yield: 2 loaves.

Zucchini Bread

3 cups all purpose flour
2 cups sugar
1 tsp. salt
1 tsp.baking soda
1/4/ tsp. baking powder
3 eggs
1 cup vegetable oil
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 tsp. grated lemon peel
2 cups shredded zucchini
1/2 cup chopped nuts

In a large bowl combine the first five ingredients. In a small bowl, whisk the eggs, oil, vanilla, cinnamon and lemon peel. Stir into dry ingredients just until moist. Stir in zucchini and nuts. Put mixture into 2 8-in x 4-in greased loaf pans.

Bake at 350F, for 50-55 min. or until a toothpick inserted in to the middle comes out clean. Cool for 10 minutes before removing from pans to wire racks for cooling completely. Yield: 2 loaves.

(Sometimes I use the small loaf pans. You can get 6-8 small loaves)