Donna's Chocolate Zucchini Bread

Donna's Chocolate Zucchini Bread

77 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Donna Casteel
Recipe by  Donna Casteel

“This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
  2. Sift together flour, salt, cinnamon, baking powder, and soda.
  3. 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.
  4. 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.

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Reviews (77)

Rate This Recipe
Ellen
95

Ellen

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 their noses at the zucchini loved it!

ZBABY
85

ZBABY

This bread is wonderfully moist, everyone raved about it! Only thing is it didn't taste chocolatey, I would suggest doubleing the chocolate added. But it is so good that the chocolate really wasn't missed!

COOKS-A-LOT
56

COOKS-A-LOT

I made this today as muffins, and our children loved them. It took a few minutes to grate the zucchini, but other than that, they were quick and easy to make.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 31 g
  • 10%
  • Protein
  • 4.1 g
  • 8%
  • Cholesterol
  • 26 mg
  • 9%
  • Sodium
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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