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Recipe: Martinelli Vineyards Zucchini Zinfandel Chocolate Loaf

Breads - Muffins, Quick Breads
ZUCCHINI ZINFANDEL CHOCOLATE LOAF

1 cup unsweetened cocoa powder
2 eggs
1/2 cup oil
1 cup sugar
2 tablespoons poppy seeds
1/2 cup milk
1 cup zucchini, shredded and unpeeled
1/4 cup Zinfandel
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Stir all ingredients together well and pour into a greased 8x5-inch loaf pan.

Bake at 325 degrees F for 60 to 70 minutes.

Serve with Martinelli's Zinfandel or Muscat Alexandria.

Julie Martinelli - Martinelli Vineyards

Makes 5 servings
Source: The California Wine Country Herbs and Spices Cookbook by Virginia Hoffman and Robert Hoffman
MsgID: 1437155
Shared by: Betsy at Recipelink.com
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