This frequently requested zucchini quick bread recipe is perfect to serve with coffee or tea.
| 1 |
|
cup LAND O LAKES® Butter |
| 4 |
|
(1-ounce) squares semi-sweet baking chocolate |
| 1 1/2 |
|
cups sugar |
| 1 1/2 |
|
cups shredded unpeeled zucchini |
| 4 |
|
eggs, slightly beaten |
| 1 |
|
teaspoon vanilla |
| 1 3/4 |
|
cups all-purpose flour |
| 1/2 |
|
cup chopped walnuts |
| 1 |
|
teaspoon baking powder |
| 1 |
|
teaspoon ground cinnamon |
| 1/2 |
|
teaspoon baking soda |
| 1/8 |
|
teaspoon ground cloves |
| 1/4 |
|
cup white baking chips, melted* |
| 2 |
|
teaspoons vegetable oil |
Heat oven to 350°F. Melt butter and chocolate over medium heat in 2-quart saucepan, stirring occasionally (4 to 6 minutes). Remove from heat; stir in sugar, zucchini, eggs and vanilla until well mixed.
Combine all remaining bread ingredients in large bowl. Stir zucchini mixture into flour mixture just until moistened.
Spoon batter into 2 greased and floured 8x4-inch loaf pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Meanwhile, stir together all glaze ingredients in small bowl; drizzle over cooled bread.
*Substitute 1 1/2 ounces white chocolate, melted.
Recipe Tip
This recipe makes two loaves. Freeze one loaf, before glazing, to enjoy later.
