Chocolate Zucchini Bread
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
YIELD: 2 loaves (12 pieces each).
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
Ingredients
-
2 cups sugar
-
1 cup canola oil
-
3 large eggs
-
3 teaspoons vanilla extract
-
2-1/2 cups all-purpose flour
-
1/2 cup baking cocoa
-
1 teaspoon salt
-
1 teaspoon baking soda
-
1 teaspoon ground cinnamon
-
1/4 teaspoon baking powder
-
2 cups shredded peeled zucchini
-
1 cup semisweet chocolate chips, optional
Directions
-
1.
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini and, if desired, chocolate chips. Transfer to 2 greased 8x4-in. loaf pans.
-
2.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
1 piece: 212 calories, 10g fat (1g saturated fat), 23mg cholesterol, 166mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.
© 2024 RDA Enthusiast Brands, LLC