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. all-purpose flour; 2 c. sugar; 1 tsp. baking soda; 1 tsp. ground cinnamon; 1/2 tsp. salt; 1/4 tsp. baking powder; 1/4 c. baking cocoa; 3 eggs, beaten; 2 c. grated zucchini (about 1 large); 1 c. vegetable oil; 1 c. chopped pecans; 1 tsp. vanilla extract

Servings: persons

3 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. baking powder
1/4 c. baking cocoa
3 eggs, beaten
2 c. grated zucchini (about 1 large)
1 c. vegetable oil
1 c. chopped pecans
1 tsp. vanilla extract

1
Preheat oven to 350u00b0.
2
In a large bowl, mix together flour, sugar, baking soda, cinnamon, salt, baking powder and cocoa.
3
In another bowl, combine remaining ingredients.
4
Stir zucchini mixture into flour mixture.
5
Grease well and lightly flour 2 (9 x 5-inch) loaf pans; divide mixture evenly between the loaf pans. Bake for 1 hour or unitl wooden toothpick inserted in center comes out clean.
6
Cool for 10 minutes on a rack, then remove from pan. Cool completely before slicing.

2233

kcal

Calories

115

Fat

280

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. all-purpose flour, 2 c. sugar, 1 tsp. baking soda, 1 tsp. ground cinnamon, 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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