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. flour; 1/2 c. baking cocoa; 1 1/2 tsp. baking soda; 1/4 tsp. cinnamon; 1 1/2 c. vegetable oil; 1 1/2 tsp. vanilla extract; 1 1/2 tsp. almond extract; 1 c. chopped pecans; 3 c. sugar; 1 1/2 tsp. baking powder; 1 tsp. salt; 4 eggs; 2 Tbsp. butter or margarine, melted; 3 c. grated zucchini; 1/2 c. raisins

Servings: persons

3 c. flour
1/2 c. baking cocoa
1 1/2 tsp. baking soda
1/4 tsp. cinnamon
1 1/2 c. vegetable oil
1 1/2 tsp. vanilla extract
1 1/2 tsp. almond extract
1 c. chopped pecans
3 c. sugar
1 1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 Tbsp. butter or margarine, melted
3 c. grated zucchini
1/2 c. raisins

1
In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts.
2
Mix well.
3
Stir into dry ingredients just until moistened.
4
Fold in zucchini, pecans and raisins.
5
Pour into three greased and floured 8 x 4 x 2-inch loaf pans.
6
Bake at 350u00b0 for 55 to 60 minutes until toothpick inserted near the center comes out clean.
7
Cool for 10 minutes; remove from pans to wire racks.

2873

kcal

Calories

156

Fat

351

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 15 ingredients. The key ingredients include: 3 c. flour, 1/2 c. baking cocoa, 1 1/2 tsp. baking soda, 1/4 tsp. 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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