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Chocolate-Zucchini Loaf


  • 2 squares unsweetened chocolate, coarsely chopped
  • 2 cups biscuit mix
  • 1 1/2 cup shredded zucchini
  • 3/4 cup sugar
  • 1/3 cup oil
  • 3 large eggs
  • 1 tsp. vanilla
  • 2 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 3/4 cup chopped walnuts, (opt.)
  • Confectioners' sugar (opt.)


In a small, heavy saucepan, over low heat, melt chocolate, stirring constantly; remove from heat. Or, in a small glass bowl, microwave chocolate on high for 2-3 minutes, stirring after each minute. Preheat oven to 350 degrees F. Grease bottom and sides of a loaf pan. In large bowl, combine all remaining ingredients, except confectioners' sugar. With electric mixer at medium speed, beat one minute, scraping bowl constantly; or beat 100 strokes by hand... Pour mixture into prepared pan.


Bake 55-65 minutes, or until cake tester inserted into center of loaf comes out clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan; cool completely before slicing. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle top of loaf with sifted confectioners' sugar. Makes 18 slices.

By Robin from Washington, IA


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