chocolate zucchini bread/cake
(1 rating)
This recipe was given to me by my sister Bonnie back in the 1970's. I've tweaked it some to make it my own and you can substitute Splenda Blend in place of sugar and sugar free chocolate chips.
(1 rating)
yield
12 -15
prep time
20 Min
cook time
50 Min
Ingredients For chocolate zucchini bread/cake
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3eggs
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2 csugar
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3/4 cvegetable or canola oil
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2 ozcocoa powder
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1 tsppure vanilla extract
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2 cgrated zucchini
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3 call purpose flour
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1 tspsalt
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1 tspcinnamon
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1/4 tspbaking powder
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1 tspbaking soda
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1 cchopped toasted walnuts
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1/2 capplesauce
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1 1/2 cchocolate chips
How To Make chocolate zucchini bread/cake
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1Beat eggs til lemon color, add sugar & oil, beat well then add cocoa mixture and applesauce.
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2Add vanilla, mix well, add zucchini mix with mixer, add flour, salt, cinnamon, baking powder, baking soda, and mix with mixer. Add chopped nuts, mix well.
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3Grease 2 loaf pans or bundt pan with margarine and flour or vegetable spray, pour in batter and bake at 350 for about 50 to 60 minutes. Check with toothpick when comes out clean done. Do not overbake. Cool on wire rack about 10 minutes then invert and let cool.
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4Topping: 1 cup confectioner’s sugar, add little bit of milk, touch of salt, 1 teas vanilla, use wire whisk and drizzle over cooled cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chocolate Zucchini Bread/Cake:
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