Chocolate Zucchini Bread (makes 2 loaves)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
3 Eggs1 cup Canola Oil2 cups Granulated Sugar1 tsp. Vanilla Extract3 cups Bob's Red Mill - Gluten Free All Purpose Baking Flour1 tsp. Baking Soda, 1/4 tsp. Baking Powder1 tsp. Salt1 tsp. Cinnamon, ground1/4 cup Cocoa, dry powder, unsweetened2 cups grated Zucchini1/4 cup Mini Chips Ahoy Chocolate Chips (4 tbsp.)
Grease and flour 2 loaf pans (8-1/2 x 41/2 inches)
Preheat oven to 350 degrees
Combine eggs, oil, sugar, and vanilla.
Mix the flour, baking soda, baking powder, salt, cinnamon, and cocoa.
Add to the egg mixture.
Stir until the dry ingredients are mixed in, add the zucchini, and mix until all are evenly distributed.
Add chocolate chips and blend briefly to distribute them through the batter.
Divide evenly between pans.
Bake for 1 hour, cool on wire rack for 15 minutes, then run a knife around the edges and unmold onto the rack. Let cool completely before serving.
Serving Size: Makes 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user CDCSMITH2013.
Preheat oven to 350 degrees
Combine eggs, oil, sugar, and vanilla.
Mix the flour, baking soda, baking powder, salt, cinnamon, and cocoa.
Add to the egg mixture.
Stir until the dry ingredients are mixed in, add the zucchini, and mix until all are evenly distributed.
Add chocolate chips and blend briefly to distribute them through the batter.
Divide evenly between pans.
Bake for 1 hour, cool on wire rack for 15 minutes, then run a knife around the edges and unmold onto the rack. Let cool completely before serving.
Serving Size: Makes 2 loaves
Number of Servings: 20
Recipe submitted by SparkPeople user CDCSMITH2013.
Nutritional Info Amount Per Serving
- Calories: 264.6
- Total Fat: 13.2 g
- Cholesterol: 27.9 mg
- Sodium: 158.7 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 2.6 g
- Protein: 3.1 g
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