QUICKBREADS: Chocolate Cherry Almond Zucchini Bread by Kimbob

[S_Wirth]

QUICKBREADS: Chocolate Cherry Almond Zucchini Bread

3 large eggs
1 1/2 cups sugar
1 cup veg. oil
1 tsp. almond extract
2 tbsp. butter
6 tbsp. cocoa powder
2 cups zucchini, grated
3 cups flour (save 2 tsp.)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2/3 cup chopped marachino cherries
2/3 cup semi sweet choc. chips
1 cup chopped nuts (optional - almonds would be good)

Preheat oven to 350.

- In a large bowl, combine eggs, sugar, oil and almond extract. Mix until blended.
- In a small saucepan, melt 2 tbsp. butter, add 6 tbsp. cocoa powder and blend together until smooth. Set aside to cool.
- Grate the zucchini.
- Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well.
- In a separate bowl, mix together the flour, baking soda, and salt. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients.
- In another small bowl, coat the choc. chips with 2 tsp, flour. This helps prevent them from sinking to the bottom of the pan.
- Add the flour coated choc. chips to the batter.
- Add marachino cherries.
- Spoon the batter into two generously greased 8 1/2 x 4 1/2 x 2 3/8 loaf pans or 5 mini loaf pans.
- Bake for 60-70 minutes for larger pans and 40 minutes for smaller pans.
- Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on a wire rack

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