Chocolate Wave Zucchini Bread

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 x 5 inch loaf pan. (5 minutes)

Recipe View In a large bowl, cream together shortening and sugar until light and fluffy. (7 minutes)

Recipe View Beat in eggs one at a time, then stir in zucchini, water, and vanilla extract. (3 minutes)

Recipe View In a separate bowl, whisk together flour, baking soda, salt, baking powder, and pumpkin pie spice. (3 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in walnuts. (5 minutes)

Recipe View Divide the batter in half. In one half, gently fold in cocoa powder and chocolate chips. (3 minutes)

Recipe View Pour the plain batter into the prepared loaf pan, spreading evenly. Carefully pour the chocolate batter over the plain batter. (2 minutes)

Recipe View Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. (60 minutes)

Recipe View Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. (10 minutes)

Recipe View Wrap tightly and store at room temperature or in the refrigerator for longer storage.