Chocolate Zucchini Bread II recipe

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Ingredients

3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 cups white sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
1 cup chopped walnuts
1 cup semisweet chocolate chips

Nutrition Info

338.8 calories
carbohydrate: 41.9 g
cholesterol: 27.9 mg
fat: 18.4 g
fiber: 2.1 g
protein: 4.5 g
saturatedFat: 3.9 g
servingSize: -
sodium: 230 mg
sugar: 25.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.

  2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla, beat until combined. Stir in zucchini. Add flour mixture, stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

  3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans, cool completely on wire rack.

Recipe Yield

2 - 9x5 inch loaves

Recipe Note

This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.

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