double-chocolatey zucchini nut bread

(2 ratings)
Recipe by
Jacklyn Bertolini
Youngstown, OH

Found this recipe, tweaked it and now I think it's GREAT! A great summer treat that the kids (and everyone else) will LOVE. If you are craving some chocolate - this one will make you VERY HAPPY!!!!!

(2 ratings)
yield 8 -10
prep time 30 Min
cook time 55 Min

Ingredients For double-chocolatey zucchini nut bread

  • 1 1/2 c
    shredded raw zucchini (skin on)
  • 1 c
    all purpose flour
  • 1/2 c
    unsweeted cocoa powder
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1/2 tsp
    ground cinnamon
  • 1/2 c
    canola oil
  • 1/2 c
    granulated white sugar
  • 1/2 c
    brown sugar
  • 2
    large eggs
  • 1 tsp
    pure vanilla extract
  • 3/4 c
    semi-sweet chocolate chips
  • 1/4 tsp
    nutmeg (optional)
  • 3/4 c
    chopped walnuts (optional)

How To Make double-chocolatey zucchini nut bread

  • 1
    Preheat oven to 350 degrees, spray your loaf pan with no-stick spray. Grate your zucchini (I cut mine into several wedges first) and set it aside.
  • 2
    In a large bowl mix together the flour, cocoa, baking soda, baking powder, salt, cinnamon and nutmeg. Set Aside.
  • 3
    In seperate bowl beat the oil, sugars, eggs, and vanilla until well blended. Mix in the zucchini and add the flour mixture gradually. Next fold-in the chocolate chips and chopped walnuts. Fill loaf pan 3/4 full and bake about 55 minutes to an hour or until toothpick comes out clean. Remove bread from pan and cool completely. I always refrigerate this bread.

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