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Rosca De Reyes Bread Pan Panader%C%ADa

Chocolate Zucchini Nut Quick Bread (fontish)

Ingredients & Directions

1 c Salad oil 1 c Chopped nuts
3 Eggs 2 c Sugar
1 ts Salt 3 c Flour
1/4 ts Baking powder 1 ts Cinnamon
1 ts Baking soda 1 ts Vanilla
2 oz Baking chocolate; melted 1/2 c Choc chips
2 c Grated peeled zucchini

Blend chocolate into egg mixture along with zucchini and vanilla.
Sift flour with salt, cinnamon, baking powder and baking soda. With a
large spoon, stir into zucchini mixture, along with nuts and chips.
Mix thoroughly. Spoon into 2 well-greased 9″ x 5″ pans. Bake at 350F
for 1 hr.

MY NOTE: Excellent Quickbread. Very Moist and sweet. This recipe
comes out of Country Cook’n, compiled by the St Rose Parishioners
Fredonia, Wis and St Mary’s Parishioners of Little Kohler, Wis. This
one is the recipe of Mary Niedermeyer.

2 servings

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