What's wrong with this picture of chocolate zucchini bread that I baked from scratch?
Does it look a little...ummm...flat? ...because I forgot to add the vegetable oil to the batter...
Because:
- Poor Red works her brains out all day and doesn't have enough brains left for when she gets home?
- Red runs at super-sonic speed and she just sort of flew by the oil bottle?
- This isn't the first time Red has screwed up a recipe!
- Red was trying to be all gourmet and "fussy up" the recipe, and you know what happens when you try that...
The bread wasn't really that bad, and good if you heat a slice in the microwave and then slather it with butter.
Chocolate Zucchini Bread
3 eggs
1 1/2 C. sugar
1 T. vanilla
1 C. vegetable oil
2 C. shredded zucchini
3 C. flour
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
1 T. cinnamon
1 3 oz. box instant chocolate pudding
1/2 C. chopped nuts
1/2 C. chocolate chips
In a medium mixing bowl, sift together flour, salt, soda, baking powder, cinnamon, and dry pudding mix. In a large mixing bowl, beat the eggs. Add sugar, vanilla, and oil. Beat well. Fold in zucchini. Stir in flour mixture until combined. Fold in nuts and chocolate chips. Divide batter between 2 greased and floured 9x5-inch loaf pans. Bake at 350 degrees for 50-60 minutes or until bread tests done. Cool breads on a rack for 10 to 15 minutes before removing from pan.





