Close
Ingredients
| eggs: 3 |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| unsweetened baking chocolate squares: 2 1oz squares (melted) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| ground cinnamon: 1 tsp |
| baking powder: 1/4 tsp |
| baking soda: 1 tsp |
| almonds (chopped): 1 cup |
| zucchini squash (grated): 2 cups |
Donna's Chocolate Zucchini Bread
Credit: AllRecipes
User rating:
"This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!"
-
Prep Time
15 min -
Cook Time
60 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
- Sift together flour, salt, cinnamon, baking powder, and soda.
- In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
- Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.