Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 4
- Calories: 208
- Fat: 15 g
- Saturated fat: 4 g
- Carbohydrates: 36 g
- Sugar: 24 g
- Sodium: 191 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 32 mg
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
A slice of Chocolate Zucchini Bread will bring a smile to anybody’s face, kids and adults alike. It is liked by everyone and can be used as breakfast treat or can be served with the evening tea. People use this recipe usually in the summer season, as fresh zucchini cannot be found in winters. However, one can still make a Chocolate Zucchini Bread in winter season by using canned zucchini.
Ingredients
- All-purpose flour – 3 cups
- Eggs – 3
- Vegetable oil – 1 cup
- Vanilla extract – 2 teaspoons
- Shredded zucchini – 2 cups
- Chopped walnuts – 1 cup
- Semi-sweet chocolate chips – 1 cup
- Unsweetened cocoa powder – ¼ cup
- Ground cinnamon – 1 tablespoon
- Baking soda – 1 teaspoon
- Baking powder – ½ teaspoon
- Salt – 1 teaspoon
- White sugar – 2 cups
Instructions
- Preheat the oven to 175 degrees Celsius.
- If the Oven shows temperature in Fahrenheit, set it to 350 degrees.
- Take two 9x5 inch loaf pans and slightly grease their surface.
- Take cinnamon, baking soda, flour, cocoa, baking powder and salt and put all of them in a bowl.
- Mix them thoroughly.
- Take another bowl and beat the eggs with sugar until well mixed.
- Add vanilla and oil to the mixture and whisk well, before adding up zucchini.
- Add the flour mixture into the newly made mixture and blend it well until moistened.
- Take nuts and chocolate chips and stir them in the mixture, before pouring it equally into the loaf pans.
- Bake in oven for around 55 minutes.
- Try to check loafs on regular basis, and take them out when a toothpick inserted in the middle comes out clean.
- Allow loafs to cool down for 10 minutes, before removing them from the pans.
- Cool them completely on a wire rack.
