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Chocolate-Walnut Zucchini Bread
l/2 cup chopped walnuts
112
cup semi-sweet chocolate pieces
2 cups all-purpose flour, divided
3
large eggs, lightly beaten
113 cup canola
or
other vegetable oil
2 tsp. baking powder
1 tsp. baking soda
314
cup sugar
1 tsp. ground cinnamon
1 tsp. grated orange
peel
l/2 tsp. salt
l/2
tsp. ground allspice
2-l/2
cups
shredded
zucchini
‘I
In a small bowl, combine walnuts and chocolate pieces;
add 2 Tbsp. of the flour and toss well; set aside.
2. Attach the Ikneading blade in the pan; spray the pan and blade with
non-stick cooking
spray.
In the pan, place eggs, oil, the remaining flour,
the baking powder, baking soda, sugar, cinnamon, orange peel, salt and
allspice. Add zucchini, then the floured walnuts and chocolate pieces
along with any flour remaining in the howl.
3. Insert bread pan into breadmaker; gently close lid. Plug the power cord
into a wall outlet. Press
the
“Select” button until
the
“Quick” cycle
is
reached
Press the “Start/Stop” button to start the
cycle.
4. When the machine emits 10 beeps, the bread is
ready.
Unplug the machine.
Lift the lid and, using
oven
mitts, firmly grasp
the
bread-pan handle
and gently twist
the
pan, then pull up and out of the machine.
5. Use
a
spatula to gently loosen the sides of the bread from the pan;
turn bread pan upside down onto a wire cooling rack and gently shake
until
bread
falls out onto rack. Make sure the mixing paddle is still
attachcd to
the
bread pan.
6. Turn bread right-side up on rack and cool about 20 minutes
before slicing.
N
OTE: Do not use this recipe (containing dairy products) with any
Delay Timer function.
Y
IELD: 1 LOAF
t>
6’