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Chocolate Zucchini Pecan Bread PRINT
- YIELD: 1 loaf
Ingredients
| 3 | cups flour |
| 1½ | teaspoons baking powder |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 4 | eggs |
| 3 | cups sugar |
| 3 | packs soft baking chocolate (or 3 squares, melted) |
| 1½ | cups oil |
| 3 | cups grated zucchini |
| 1 | cup pecans, chopped |
| 3 | teaspoons powdered sugar |
Directions
Mix first 4 ingredients and set aside. In a mixing bowl, beat eggs and add sugar, 1/4 cup at a time. Add chocolate, then add oil. Add flour mixture and blend well. Fold in zucchini and pecans. Mix well and pour into bundt pan. Bake in preheated 350 degree F oven for 1 hour and 15 minutes. Cool 15 minutes before removing cake from pan. Sprinkle powdered sugar on cake and serve.
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