Chocolate Zucchini Bread Recipe

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. self-rising flour; 2 c. sugar; 1 tsp. cinnamon; 1/4 c. cocoa; 3 eggs, beaten; 2 c. grated zucchini; 1 c. vegetable oil; 1 c. chopped pecans; 1 tsp. vanilla; vegetable cooking spray

Servings: persons

1
Preheat oven to 325u00b0.
2
In a medium bowl, mix together the flour, sugar, cinnamon and cocoa.
3
In a large bowl, combine eggs, zucchini, oil, pecans and vanilla.
4
Pour flour into batter and mix thoroughly
5
Spray two
6
9 x 5-inch loaf pans with vegetable spray. Divide batter equally between the 2 pans.
7
Bake for 1 hour or until firm.
8
Cool in pan 10 minutes.
9
Remove from pan.
10
Allow to cool thoroughly before slicing.
11
Yields 2 loaves.
12
One-twelth loaf contains 246 calories (47% from fat).

2233

kcal

Calories

115

Fat

279

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 10 ingredients. The key ingredients include: 3 c. self-rising flour, 2 c. sugar, 1 tsp. cinnamon, 1/4 c. cocoa, and more.

Yes, Chocolate 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 Zucchini Bread

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