Chocolate-Almond Zucchini Bread Recipe

Name: Chocolate-Almond Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted flour; 2 c. sugar; 1 1/4 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. cinnamon; 1 c. chopped blanched almonds; 1 c. vegetable oil; 1 tsp. vanilla; 3 eggs; 2 (1 oz.) sq. unsweetened chocolate, melted; 2 c. shredded zucchini

Servings: persons

3 c. sifted flour
2 c. sugar
1 1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 c. chopped blanched almonds
1 c. vegetable oil
1 tsp. vanilla
3 eggs
2 (1 oz.) sq. unsweetened chocolate, melted
2 c. shredded zucchini

1
Into large bowl, sift together first 6 ingredients.
2
Stir in almonds; set aside.
3
In medium bowl, mix oil, vanilla and eggs until well blended.
4
Stir in melted chocolate until well blended. Stir in zucchini.
5
Stir zucchini mixture into dry ingredients just until moistened.
6
Pour batter into greased 9 x 5 x 3-inch loaf pan.
7
Bake in a 350u00b0 oven for 1 hour and 30 minutes or until toothpick inserted in center comes out clean.
8
Cool in pan 10 minutes.
9
Remove; cool on rack.

2406

kcal

Calories

115

Fat

306

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. sifted flour, 2 c. sugar, 1 1/4 tsp. baking powder, 1 tsp. baking soda, and more.

Yes, Chocolate-Almond Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate-Almond Zucchini Bread

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