Chocolate Zucchini Bread

Cooking Club member Jeannette Walker added cocoa to the batter of this bread to make it more appealing for her daughter. We added chocolate chunks to make it even more decadent. You may leave them out, if you wish.

3 cups all-purpose flour
1/4 cup unsweetened cocoa
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
3 eggs
1 cup vegetable oil
2 teaspoons vanilla
2 cups grated zucchini
1 cup chopped nuts
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. Grease 2 (8 1/2x4 1/2-inch) loaf pans. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt; mix well. Set aside.

2. In medium 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 chunks. Divide and spoon batter evenly into loaf pans.

3. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove breads from pans; cool completely on wire racks.

2 (18-slice) loaves

PER SLICE: 190 calories, 10 g total fat (2 g saturated fat), 2.5 g protein, 23.5 g carbohydrate, 20 mg cholesterol, 115 mg sodium, 1 g fiber


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