This bread is moist and chocolaty, with a neat layered look.
Ingredients
- shortening: 0.33333 cup
- ⅓ cups white sugar: 1 piece
- eggs: 2 piece
- ½ cups grated zucchini: 1 piece
- water: 0.33333 cup
- vanilla extract: 1 tsp
- ⅔ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- baking powder: 0.25 tsp
- pumpkin pie spice: 1 tsp
- walnuts: 0.33333 cup (chopped)
- unsweetened cocoa powder: 3 Tbsp
- mini semi-sweet chocolate chips: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
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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.
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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.
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Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
