Donna's Chocolate Zucchini Bread

Donna's Chocolate Zucchini Bread

77

"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

1 h 30 m servings 260 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

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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.

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Directions

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  • Prep

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  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.

Reviews

77
  1. 93 Ratings

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Most helpful positive review

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...

Most helpful critical review

This bread was way too dry--we were all mightily disappointed! I also didn't particularly like the addition of the almonds; it might have been better with pecans or walnuts.

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...

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 w...

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.

A GREAT recipe!! My 15 month old is in this "phase" where he doesn't want to eat veggies, and I try to get them inside him any way I can. He loves chocolate, hence he loves this bread! I modi...

Best Chocolate Zucchini bread I've made. I have pledged to make 25 loaves of bread for our church's booth at the local festival so I tried this recipe out on my Ladies Circle first. They all t...

Made these as muffins, they were wonderful!! It made about 20 muffins total. Few things I did: 1) threw in a cup of carrots instead of chocolate 2) They were ready in about 40 minutes, so star...

This bread was way too dry--we were all mightily disappointed! I also didn't particularly like the addition of the almonds; it might have been better with pecans or walnuts.

A very nice moist bread. Have thrown out my old recipe for chocolate zucchini bread that my daughter gave me and after I gave her a partial loaf of this, she probably will too as she liked it as...

The bread did not have a very strong chocolate flavour.