1 c Salad Oil 1 c Chopped Nuts
3 ea 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.
Yields
2 servings