A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
White Chocolate Zucchini Bread
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- #28469
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
3/4 cup butter or margarine, softened
1 3/4 cup sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups shredded unpeeled zucchini
3/4 cup chopped pecans, toasted
3 ounces white baking chocolate, coarsely chopped
directions
Preheat oven to 350 degrees F. Line two 4-1/2x8-1/2 inch pans with waxed paper; grease waxed paper.
In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla; beat until smooth. In a small bowl combine flour, baking powder, baking soda and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in zucchini, pecans and chocolate.
Spoon into prepared pans. Bake 55 to 60 minutes or until a toothpick inserted in center of bread comes out clean. Cool in pans 5 minutes.
Remove from pans and cool completely on a wire rack. Store in an airtight container.
added by
hnolla2
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
July 25, 2018
I added white chocolate chips and fresh raspberries. Omitted the nuts. I also used Einkorn flour.
July 20, 2007
this is a really good recipe, but its even better with a cup of unsweetened frozen cranberries and a 1/2 cup of walnuts!
August 12, 2006
This is a very yummy bread, sweet, good for dessert.