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Chocolate Zucchini Nut Bread
1/2 cup shortening
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/3 cup baking cocoa
1 1/4 cups zucchini, pureed or blended
3 tablespoons milk
2 cups all-purpose flour
1/2 cup walnuts, chopped
Cream sugar and shortening in mixer.
Beat in eggs one at a time.
Add vanilla extract.
Add everything else and mix thoroughly.
Pour into a greased 2-pound coffee can or a slow cooker bread insert.
Cook for 3 hours on HIGH, or until the nut bread tests done with a wooden pick.
Let stand until it's medium cool to the touch before unmolding.
Serve with butter or cream cheese.