CHOCOLATE ALMOND ZUCCHINI BREAD
This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.
Provided by FlemishMinx
Categories Quick Breads
Time 1h25m
Yield 2 9x5 inch loaves
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
- Beat eggs until lemon-colored.
- Add sugar and oil, and beat just until well incorporated.
- Melt chocolate in a pan over hot water.
- Cool slightly, then stir into the egg mixture.
- Add vanilla and zucchini.
- In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
- Add this to the zucchini mixture and stir well.
- Add the almonds and stir until the batter is completely mixed.
- Evenly divide the batter between the two loaf pans.
- Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
- Cool in pans 20 minutes, then turn out onto a rack.
- Cool thoroughly before slicing.
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