Description
This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It’s just as good after it thaws out as it is the day it’s baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
Ingredients
- ¾ cup margarine
- 2 cups white sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ cup milk
- 2 cups shredded zucchini
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine
- sugar
- cinnamon
- and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time
- allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
- Mix flour
- cocoa powder
- baking powder
- baking soda
- and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk
- mixing until just incorporated. Fold zucchini through the batter
- mixing just enough to evenly combine. Pour batter into 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean
- 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 16