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The Cook Stove / Deserts & Breads
Chocolate Zucchini Bread
3 cups all-purpose flour
3 cups sugar
½ cup baking cocoa
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon ground cinnamon
4 eggs
1½ cups vegetable oil
2 tablespoons butter, melted
1½ teaspoons vanilla extract
1½ teaspoons almond extract
3 cups grated zucchini
1 cup chopped pecans
½ cup raisins
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In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8 x 4 x 2 inch loaf pans. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.
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