Chocolate Zucchini Bread

Mmm, just looking at it is mouthwatering.

Chocolate, which should be a food group, mixed with a vegetable, add in a bit of dairy and you have a delectable treat, breakfast, snack, main dish, anytime food, which rightly should be heralded as a nutritional break through!

CHOCOLATE ZUCCHINI BREAD

Ingredients:

1/2 cup margarine or butter, softened

1/3 cup shortening

3 eggs

1 ¾ cups sugar

1/2 tsp. baking powder

1/2 tsp. salt

4 Tbl. cocoa powder

1 tsp. vanilla

2 ½ cups flour

1/2 tsp. cinnamon

1 tsp. baking soda

1/4 tsp. ground cloves

2 cups unpeeled, grated zucchini (for best results use small tender zucchini)

1/2 cup sour milk or buttermilk

Directions: Preheat oven to 325 degrees.

Line bread pans (4 1/2 x 8 1/2″) with parchment paper and coat well with spray release very well.

Grate the zucchiniBeat margarine (or butter), shortening and sugar together. Add eggs, one at a time beating well after each addition.

Alternately add milk, zucchini and dry ingredients. Mix just till blended.Pour into the 2 prepared loaf pans Bake for 35-40 minutes until a toothpick in the middle comes out with just a few crumbs.

When the bread is cooked through, cool on racks for 10-15 minutes.

Then, run a knife around the edges to loosen any parts that have stuck to the sides of the pan.

Tip over and allow to cool completely.Store in an airtight container or bag. *If freezing, wrap in saran wrap, then foil, then place in a zip lock bag.