Chocolate Zucchini Bread Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs
- 2 cups sugar
- 1/4 teaspoon baking powder
- 3 teaspoons vanilla extract
- 1 cup canola oil
- 2-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 2 cups shredded peeled zucchini
- Carbohydrate 1.69072520942784 g
- Cholesterol 73.2444444443754 mg
- Fat 20.6978558432717 g
- Fiber 0.832927794581528 g
- Protein 2.28799548656288 g
- Saturated Fat 7.44816027962565 g
- Serving Size 1 1 serving (49g)
- Sodium 4725.01254808911 mg
- Sugar 0.857797414846313 g
- Trans Fat 0.967497618241493 g
- Calories 194 calories
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 sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray. Bake at 350degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each). Originally published as Chocolate Zucchini Bread in Taste of Home August/September 1994, p14 Nutritional Facts 1 slice equals 209 calories, 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Print Add to Recipe Box Email a Friend
