Chocolate Zucchini Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 192.5
- Total Fat: 10.2 g
- Cholesterol: 23.1 mg
- Sodium: 137.9 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.9 g
- Protein: 2.2 g
View full nutritional breakdown of Chocolate Zucchini Bread calories by ingredient
Introduction
My kids love this and have absolutely no idea there's hidden veggies ;) My kids love this and have absolutely no idea there's hidden veggies ;)Number of Servings: 16
Ingredients
-
1 1/2 cups shredded zucchini
1 cup flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup canola oil
1/2 cup white sugar
1/2 cup brown sugar
2 large eggs, slightly beaten
1 tsp vanilla extract
1/2 cup mini chocolate chips
Directions
Preheat oven to 350 degrees.
Prepare the pan: Coat a bread loaf pan with a bit of shortening. Set aside.
Shred the zucchini and set aside.
Sift together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
In a mixer, mix together oil, sugars, eggs and vanilla. Fold in reserved zucchini. Gradually add the flour/cocoa mixture until it is incorporated. Fold in chocolate chips.
Pour into the prepared bread pan. Bake for 55-65 minutes, until a toothpick inserted comes out clean. Remove from oven and let cool for 10 minutes inside pan. Invert loaf from pan and let cool on a wire rack.
To store, wrap in aluminum foil, place in a plastic bag and put in the fridge.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KIMBER9904.
Prepare the pan: Coat a bread loaf pan with a bit of shortening. Set aside.
Shred the zucchini and set aside.
Sift together flour, cocoa powder, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl.
In a mixer, mix together oil, sugars, eggs and vanilla. Fold in reserved zucchini. Gradually add the flour/cocoa mixture until it is incorporated. Fold in chocolate chips.
Pour into the prepared bread pan. Bake for 55-65 minutes, until a toothpick inserted comes out clean. Remove from oven and let cool for 10 minutes inside pan. Invert loaf from pan and let cool on a wire rack.
To store, wrap in aluminum foil, place in a plastic bag and put in the fridge.
Serving Size: Makes 16 slices
Number of Servings: 16
Recipe submitted by SparkPeople user KIMBER9904.