Mt Olive Lutheran Church Recipe

Chocolate Zucchini Loaf   Ingredient Quantity Chocolate - unsweetened 2 squares, (1oz. Each), coarsely chopped Bisquit, baking mix 2 cups Zucchini 1-1/2 cups shredded Sugar - Granulated 3/4 cup Vegetable Oil 1/3 cup Eggs 3 large Vanilla 1 tsp. Cinnamon 2-1/2 tsp. Nutmeg 1/2 tsp. Walnuts 3/4 cup Sugar - Confectioners Optional Over low heat, melt chocolate, stirring constantly; remove from heat. Or, in a small glass bowl, microwave chocolate on HIGH for 2-3 minutes, stirring after each minute.  Preheat oven to 350 degrees. Grease bottom and sides of a 9X5X3-inch loaf pan. In large bowl, combine all remaining ingredients except confectioners' sugar. With electric mixer at medium speed, beat 1 minute, scraping bowl occasionally; or beat 100 strokes by hand.  Pour mixture into prepared pan. Bake 55-65 minutes, or until cake tester inserted into center of loaf comes out clean. Cool loaf 10 minutes in pan on rack. Gently remove loaf from pan. Wrap loaf tightly in plastic wrap or aluminum foil. Store in refrigerator. Before serving, sprinkle the top to the loaf with sifted confectioners' sugar. NOTE: If desired, cut loaf in thin slices; toast lightly under broiler or in toaster for 2 minutes, or until slightly crisp; serve warm with butter. Enjoyed at Generations Circle in April 2002 Juanita Lint