| • 2 cups sugar |
| • 1 cup canola oil |
| • 3 eggs |
| • 3 tsp vanilla extract |
| • 2½ cups all-purpose flour |
| • ½ cup baking cocoa |
| • 1 tsp salt |
| • 1 tsp baking soda |
| • 1 tsp cinnamon |
| • ¼ tsp baking powder |
| • 2 cups shredded peeled zucchini |
| 1: In a large bowl, beat the sugar, oil, eggs, and vanilla until well blended. | |
| 2: Combine the flour, cocoa, salt, baking soda, cinnamon, and baking powder. | |
| 3: Gradually beat the dry ingredients into the sugar mixture until well blended. | |
| 4: Stir in the zucchini. | |
| 5: Transfer to two 8- × 4-inch loaf pans coated with cooking spray. | |
| 6: Bake at 350 for 50-55 minutes, or until a toothpick inserted near the center comes out clean. | |
| 7: Cool for 10 minutes before removing from pans to wire racks to cool completely. |
Makes 24 slices (12 per loaf). Each slice has:
Original recipe found on Taste of Home.