CHOCOLATE ZUCCHINI BREAD/CAKE
This recipe was given to me by my sister Bonnie back in the 1970's. I've tweaked it some to make it my own and you can substitute Splenda Blend in place of sugar and sugar free chocolate chips.
Provided by Dee Worrell
Categories Other Desserts
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Beat eggs til lemon color, add sugar & oil, beat well then add cocoa mixture and applesauce.
- 2. Add vanilla, mix well, add zucchini mix with mixer, add flour, salt, cinnamon, baking powder, baking soda, and mix with mixer. Add chopped nuts, mix well.
- 3. Grease 2 loaf pans or bundt pan with margarine and flour or vegetable spray, pour in batter and bake at 350 for about 50 to 60 minutes. Check with toothpick when comes out clean done. Do not overbake. Cool on wire rack about 10 minutes then invert and let cool.
- 4. Topping: 1 cup confectioner's sugar, add little bit of milk, touch of salt, 1 teas vanilla, use wire whisk and drizzle over cooled cake.
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