Chocolate Zucchini Bread II

Chocolate Zucchini Bread II

183
Shanna 2

"This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 339 cals
Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

Nutrition

  • Calories:
  • 339 kcal
  • 17%
  • Fat:
  • 18.4 g
  • 28%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 230 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
  2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
  3. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

Reviews

183
  1. 234 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Delicious! I made it a bit healthier by omiting the chips, using applesauce instead of oil, replacing 2 c. of AP flour with Whole Wheat Flour, and using honey in place of sugar. The flavor was...

Most helpful critical review

I rarely go back and write a review but I had to on this one.. there were so many good reviews that I was so dissappointed when my turned out extremely dry... I followed the recipe to a T ... Wi...

Delicious! I made it a bit healthier by omiting the chips, using applesauce instead of oil, replacing 2 c. of AP flour with Whole Wheat Flour, and using honey in place of sugar. The flavor was...

I've been making this recipe for a couple of years and it's become a family favorite! I make it as written with the only exception being that I add the chocolate chips to the dry mix so they won...

Excellent as is! Family, co-workers, neighbors, and college students devoured it. Cinnamon sounds like a lot, but was just right. Using mini-chocolate chips, can be baked for 45 min. in five sma...

I made 24 muffins instead of two loaves and they baked up in 20 minutes. I liked the recipe overall but I think it could use a little more cocoa powder in them next time. Coat the chocolate ch...

I baked this in a Bundt Pan so it took less time like 45 minutes. I also dusted powdered sugar on top when it was cool and I took it to work. Everyone loved it, it was all gone within 30 minute...

Very good. I decided to only add a quarter cup oil and subsituted the rest for apple sauce. Turned out moist. Also added two tablespoons cocoa powder. Will make this again.

Very yummy. I made this with dark chocolate cocoa, 1.5 cups sugar, and a 1/2 c applesauce and a 1/2 c oil. I didn't even get to eat more than a piece or two, it was gone too fast!

I rarely go back and write a review but I had to on this one.. there were so many good reviews that I was so dissappointed when my turned out extremely dry... I followed the recipe to a T ... Wi...

So Good! I followed the recipe exactly. Except I used mini chocolate chips!! I made these into about 24 muffins and baked for 30 minutes! SO GOOD!