“This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!” - by Donna Casteel
Ingredients
Adjust Servings
Original recipe yields 2 loaves
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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 260 cal
- 13%
- Fat
- 14.2 g
- 22%
- Carbs
- 31 g
- 10%
Based on a 2,000 calorie diet
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Reviews (72)
Rate This Recipe
"I substituted 1/2 cup applesauce for half the oil, 6 T. cocoa and 2 T. oil for the baking chocolate, cut the sugar to 1-1/2 cups and used chocolate chips instead of nuts. Even my kids who turned up th..." See moreeir noses at the zucchini loved it!"
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