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Chocolate Zucchini Bread

 

Chocolate Zucchini Bread



Chocolate Zucchini Bread

Ingredients:

1/2 Cup plus 1 Teaspoon margarine, softened

2 Cups sugar

3-1 Oz. squares semi-sweet chocolate, melted, cooled

3 Eggs

1/2 Cup milk

2 Tsp. grated orange rind

2 Teaspoon vanilla

2 Cups grated zucchini

2 1/2 Cups flour

2 1/2 Teaspoon baking powder

1 1/2 Teaspoon soda

1 Teaspoon salt

1 Teaspoon cinnamon

Cream butter: gradually add 2 cups sugar- beat until light and fluffy.  Beat in chocolate.  Add eggs one at a time.  Beat in nest 4 ingredients.  Combine flour, baking powder, soda, salt and 1 Teaspoon cinnamon.  Add to cream mixture.  Can bake in Bundt pan, loaf pans or coffee cans.  Bake at 350’F. 1 hour in Bundt, or 350’F. 30 to 35 minutes or till a toothpick comes out clean in coffee cans. 

 

Topping:

2 Teaspoon of powdered sugar

1/2 Teaspoon cinnamon sifted on top of cake

 

 

 

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Feature  Recipe

 


Good Morning Pumpkin Pancakes

Excellent any time of the year, but especially good during the fall and winter.  The pumpkin flavor is rich and hearty.  These are best served with our homemade "Dutch Honey" recipe.  This is a rich thick syrup that will last for weeks in the refrigerator.  The "Dutch Honey" is also good on ice cream!