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Chocolate Zucchini Bread
This Chocolate Zucchini Bread is wonderfully moist and loaded with chocolate flavor. I can't think of a better way to use garden fresh zucchini.
Course
Bread
Cuisine
American
Keyword
quick bread, summer, zucchini
Prep Time
15
minutes
minutes
Cook Time
50
minutes
minutes
Servings
16
Equipment
Parchment Paper
Ingredients
3
cups
self-rising flour
2
cups
granulated sugar
1/4
cup
unsweetened cocoa powder
1/2
teaspoon
ground cinnamon
3
large
eggs,
lightly beaten
1
cup
vegetable oil
1
teaspoon
vanilla extract
2
cups
grated zucchini
3/4
cup
chopped pecans
1 to 1 1/2
cups
chocolate chips
Instructions
Line 2 8x4-inch loaf pans with parchment paper. Lightly spray with cooking spray.
Preheat oven to 325 degrees.
In a medium bowl, whisk together flour, sugar, cocoa powder, and cinnamon.
In a large bowl, whisk together eggs, vegetable oil, vanilla, zucchini, and pecans.
Add the dry ingredients to the wet ingredients and stir until evenly combined. Stir in half the chocolate chips.
Divide the batter between the two loaf pans. Sprinkle the remaining chocolate chips on top.
Bake for 50 to 60 minutes or until firm. Let cool before slicing.
Notes
Can be frozen for up to 2 months.
Nutrition
Calories:
452
kcal