Name: Chocolate Wave Zucchini Bread
Yield: 12
Ingredients: Shortening - ⅓ cup; White sugar - 1 ⅓ cups; Eggs - 2; Grated zucchini - 1 ½ cups; Water - ⅓ cup; Vanilla extract - 1 teaspoon; All-purpose flour - 1 ⅔ cups; Baking soda - 1 teaspoon; Salt - ½ teaspoon; Baking powder - ¼ teaspoon; Pumpkin pie spice - 1 teaspoon; Chopped walnuts - ⅓ cup; Unsweetened cocoa powder - 3 tablespoons; Mini semi-sweet chocolate chips - ⅓ cup

Recipe information

Cooking:

Servings per container:

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Ingredients for - Chocolate Wave Zucchini Bread

1. Shortening - ⅓ cup

2. White sugar - 1 ⅓ cups

3. Eggs - 2

4. Grated zucchini - 1 ½ cups

5. Water - ⅓ cup

6. Vanilla extract - 1 teaspoon

7. All-purpose flour - 1 ⅔ cups

8. Baking soda - 1 teaspoon

9. Salt - ½ teaspoon

10. Baking powder - ¼ teaspoon

11. Pumpkin pie spice - 1 teaspoon

12. Chopped walnuts - ⅓ cup

13. Unsweetened cocoa powder - 3 tablespoons

14. Mini semi-sweet chocolate chips - ⅓ cup

How to cook deliciously - Chocolate Wave Zucchini Bread

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.

2. Stage

In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.

3. Stage

Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.

4. Stage

Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.