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Chocolate Zucchini Bread
I always loved this quick bread growing up.
Course
Breads
Cuisine
American
Keyword
chocolate recipes, easy, kids, zucchini squash
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
24
servings
Calories
318
kcal
Author
Cultured Palate
Ingredients
4
eggs
2
cups
sucanat or raw sugar
½
cups
applesauce
unsweetened
½
cups
olive oil
1
teaspoon
vanilla
3
tablespoon
butter
melted
6
tablespoon
unsweetened cocoa
2
cups
all purpose flour or whole wheat flour
1
teaspoon
baking soda
½
teaspoon
salt
1 ½
teaspoon
cinnamon
2
cups
zucchini
grated
⅔
cups
chocolate chips
1
cups
nuts
chopped (optional)
Instructions
Preheat the oven to 350 F. Lightly oil two 9 x 5 inch loaf pans or 24 muffin cups.
Combine the eggs, sucanat (or raw sugar), applesauce, oil, and vanilla - mix well.
Combine the melted butter and cocoa to form a paste - add to the egg mixture and blend.
Mix together the flour, baking soda, salt and cinnamon. Add to the previous mixture and mix well.
Fold in the zucchini, chocolate chips and nuts (if using).
Pour the batter into greased pans and bake for 1 hour or until a fork inserted in the center comes out clean. Muffins take about 25 - 30 minutes.
Cool for 10 minutes in the pans and then turn onto wire rack and cool completely.
Enjoy!
Notes
Tips For Making Chocolate Zucchini Bread;
Grate leftover zucchini and freeze it so you can bake with it anytime
You can substitute the zucchini for many other vegetables such as carrots and beets
Add different flavorings such as lemon and orange zest or ground cloves
The Chocolate Zucchini Bread
may be frozen
once it is completely cooled.
Nutrition
Calories:
318
kcal
|
Carbohydrates:
43
g
|
Protein:
5
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
132
mg
|
Potassium:
171
mg
|
Fiber:
2
g
|
Sugar:
24
g
|
Vitamin A:
140
IU
|
Vitamin C:
3.6
mg
|
Calcium:
31
mg
|
Iron:
1.9
mg