Chocolate Zucchini Bread (makes 2 loaves)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- 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
View full nutritional breakdown of Chocolate Zucchini Bread (makes 2 loaves) calories by ingredient
Number of Servings: 20
Ingredients
-
3 Eggs
1 cup Canola Oil
2 cups Granulated Sugar
1 tsp. Vanilla Extract
3 cups Bob's Red Mill - Gluten Free All Purpose Baking Flour
1 tsp. Baking Soda,
1/4 tsp. Baking Powder
1 tsp. Salt
1 tsp. Cinnamon, ground
1/4 cup Cocoa, dry powder, unsweetened
2 cups grated Zucchini
1/4 cup Mini Chips Ahoy Chocolate Chips (4 tbsp.)
Directions
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.