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.
Servings: 16
Equipment
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: 452kcal