Chocolate Zucchini Bread

Total Time Prep: 15 min. Bake: 50 min. + cooling

Yield 2 loaves (12 pieces each)

Our chocolate zucchini bread surpasses any regular zucchini bread by miles. Save up your zucchini bounty so you can later enjoy this bread bounty.

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini
1 cup semisweet chocolate chips, optional

Directions

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into egg mixture until blended. Stir in zucchini and, if desired, chocolate chips. Transfer to 2 greased 8x4-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 piece: 212 calories, 10g fat (1g saturated fat), 23mg cholesterol, 166mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. My family loves this chocolaty treat. —Shari McKinney, Birney, Montana

Recipe Creator