"RLN" > wrote in message
...
> The recipe Puester posted would be my choice. The only addition I would
> make would be 1-2 tsp of cayenne pepper. A delicious accident when I
> thought I grabbed the cinnamon while making zucchini bread. (Paula
> Dean's recipe) When I realised my mistake I thought, why not? It was
> excellent. Of course still add the cinnamon.
>
> Atsirk
>=============

The following is the zucchini bread that I made. Special note - you can
replace the cinnamon with Chinese 5-Spice powder for a slightly different
version that is equally delicious. Obviously if you have nut allergies or
simply don't like them - they can be an optional ingredient. You may notice
that this recipe has less oil than most yet it will be very moist because of
the addition of the banana.

Chocolate Zucchini Loaf


3 c Flour
1/4 c Cocoa
1 TBSP Cinnamon
1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2 c Sugar
3 Eggs
1/2 c Oil
2 tsp Vanilla Extract
1 Banana
2 c grated Zucchini
1 c chopped Nuts
1 c Semi-sweet Chocolate chips or chunks


Heat oven to 350. Grease two 8 1/2 x 4 1/2 pans. In large bowl, combine
Flour, cocoa, cinnamon, Baking POWDER & SODA, & Salt. Mix well and set
aside. In medium bowl, combine Sugar & Eggs; beat well. Add Oil, vanilla &
Banana; beat until combined. Stir in Zucchini and add FLOUR Mixture. Stir
until just moistened. Stir in Nuts & Chocolate Pour into pans & bake 55-60
min. Cool in Pans for 10 min. Then finish on racks.