Ingredients
for two 4 1/2 x 8 1/2 inch pans:
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. 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.
This recipe from www.cdkitchen.com
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