Chocolate Pecan Zucchini Loaf
Ingredients:

Makes 2 loaves

2 cups grated zucchini

1 ½  tsp salt

3 large eggs

¾ cup vegetable oil

2 cups sugar

2 ½ cups all purpose flour

½ cup cocoa

2 tsps baking soda

1 tsp cinnamon

1 tsp salt

1 cup chopped pecans

1 cup dried cranberries

Directions:

Preheat oven to 350F and lightly grease 2 9″ loaf pans.

Mix the zucchini with 1 ½ teaspoon of salt in a bowl and let stand for 15-20 minutes. Then line a sieve with paper towel or cheesecloth and drain zucchini pressing down to remove excess moisture. Set aside

In an electric mixer or food processor, beat together the eggs, oil and sugar. In a separate bowl mix together the flour, cocoa, baking soda, cinnamon and 1 tsp salt. Add the dry mixture to the wet. Add the milk and gently fold in the zucchini, pecans, and cranberries.

Divide mixture evenly between pans. Bake on the middle rack of the oven for 50 minutes or until a skewer inserted into the centre comes out clean.

Let sit in their pans for 10 minutes before turning onto racks to cool.

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