Chocolate Zucchini Bread

Makes 2 loaves

44
Chocolate Zucchini Bread

Photo by Jean Ann D.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    T Butter

  • 6

    T Cocoa powder

  • 3

    Large eggs

  • 2

    Cups Sugar

  • 1

    Cup Vegetable oil

  • 1

    t. Vanilla extract

  • 2

    Cups Grated zucchini

  • 2

    Cups Flour

  • 1

    t. Baking soda

  • 1

    t. Salt

  • 1.5

    t Cinnamon

  • Cup Semi sweet morsels

  • 2

    t. Flour

  • 1

    Cup Chopped nuts (optional)

Directions

Preheat oven to 350. In a small sauce pan, melt butter, add cocoa and blend together until smooth; set aside to cool. In a large mixing bowl, combine eggs, sugar, oil and vanilla extract. Mix until well blended. Add zucchini and cooled cocoa mixture to the large mixing bowl and blend well. In a separate bowl, mix together the flour, baking soda, salt and cinnamon. Add dry ingredients to the batter. Stir only enough to blend in all the dry ingredients. In another small bowl, coat the morsels with the small amount of flour. (This prevents them from sinking to the bottom of the pan.) Add the flour coated morsels to the batter. Spoon the batter into greased and floured 9 x 5 x 3 loaf pans. Bake for 60-70 minutes or until a toothpick inserted in middle comes out clean. Cool in the pans for 5-10 minutes. Remove from pans and continue to cool on wire rack.


Nutrition

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