Preheat oven to 350°F. In a medium bowl, combine sugar, flour, salt, baking soda, cocoa, baking powder, then set aside. Melt the butter in saucepan or microwave and add to separate large mixing bowl. Add the oil, zucchini, eggs, and vanilla to the butter and mix well. Stir dry ingredients into liquid ingredients and combine.
Pour into a greased and floured Bundt pan (or 2 greased and floured loaf pans). Bake for 45 minutes or until toothpick comes out clean. Remove from pan after 8 minutes and continue cooling on a wire rack.
Chocolate Zucchini Bread
Prep Time: 15 Minutes
Total Time: 1 Hour
Ingredients
2 C. granulated sugar
2 1/2 C. all-purpose flour
1 tsp. salt
1 1/2 tsp. Clabber Girl® Baking Soda
1/3 C. cocoa
2 1/2 tsp. Clabber Girl® Baking Powder
1/2 C. butter, melted
1/2 C. Crisco® Pure Vegetable Oil
2 C. peeled and shredded zucchini
3 lg. eggs
2 Tbsp. Spice Islands® Pure Vanilla Extract
Directions
Preheat oven to 350°F. In a medium bowl, combine sugar, flour, salt, baking soda, cocoa, baking powder, then set aside. Melt the butter in saucepan or microwave and add to separate large mixing bowl. Add the oil, zucchini, eggs, and vanilla to the butter and mix well. Stir dry ingredients into liquid ingredients and combine.
Pour into a greased and floured Bundt pan (or 2 greased and floured loaf pans). Bake for 45 minutes or until toothpick comes out clean. Remove from pan after 8 minutes and continue cooling on a wire rack.
