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Chocolate Zucchini Bread

 Chocolate Zucchini Bread
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
24 ServingsPrep: 15 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 teaspoons McCormick® Pure 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

Directions

  • 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. Transfer to two 8-in. x 4-in. loaf pans coated with
  • cooking spray.
  • Bake at 350° for 50-55 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing
  • from pans to wire racks to cool completely. Yield: 2 loaves (12
  • slices each).
Nutritional Facts: 1 slice equals 209 calories,

2 of 2

Chocolate Zucchini Bread (continued)

Nutritional Facts: 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.