Chocolate Zucchini Bread (Tdn) Recipe


Ingredients

3 eggs
2 cup granulated sugar
1 cup vegetable oil
2 2-oz squares unsweetened baking cho, colate, melted
1 tsp vanilla
2 cup grated zucchini
3 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1/4 tsp baking powder
1 tsp baking soda
1 cup chopped walnuts


Directions

Preheat oven to 350 degrees. Grease two 9x5 inch loaf pans.

In large mixing bowl, beat eggs until light and fluffy
(lemon-colored); beat in sugar and oil, until well blended. Stir in
chocolate, vanilla and zucchini. Soft togther flour, salt, cinnomon,
baking power and soda; fold into egg mixture, mixing thoroughly. Fold
in walnuts.

Spoon batter into prepared pans and bake 1 hour and 20 minutes.

Turn out onto rack to cool.

Assorted recipes from the Detroit News, entered by Diane Pahl


Servings: 10 servings

 

 

Chocolate Zucchini Bread (Tdn) Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Chocolate; Dessert; Vegetable


The History of Recipes

Recipes as a concept can be traced back into the distant past, in truth as far as ancient Egypt, and possibly even further. Having said that, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.

Progressing into Roman times 25BC a man called Apicius assembled a number of scripts which described recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and afters, something we still use today. This early Roman chef recounts how the Romans were skilled in the use of a good variety of herbs and spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida.

Over the succeeding few hundred years, the powerful families of Wesstern Europe tried to lay on the most exotic meals, and as a result cooks and their collection of recipes were greatly in demand. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes to allow everyone to enjoy them.

When we get to the twentieth century, recipe publications were increasing in popularity mostly as a result of increased literacy, more free time and having more money.

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We hope you enjoy this Chocolate Zucchini Bread (Tdn) recipe.

 


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