Chocolate Wave Zucchini Bread

For this two-layered, spiced zucchini bread, cocoa and chocolate chips are mixed into half the batter for one of the layers. The contrasting batters are swirled for a wavy effect.


12 servings


1/3 cup shortening
1 1/3 cups granulated (white) sugar
2 large eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1/3 cup mini semi-sweet chocolate chips


Preheat oven to 350°F (177°C). Grease one 9 x 5-inch loaf pan with cooking spray.

In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt, baking powder, and pumpkin pie spice. Stir in nuts.

Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.

Bake for 55 to 50 minutes, until wooden pick inserted into center comes out clean. Cool 10 minutes, and remove from pan.


Store in refrigerator.

Nutritional Information

Amount Per Serving: Calories: 218; Total Fat: 6.9 g; Cholesterol: 35 mg; Sodium: 226 mg; Total Carbs: 36.9 g (Dietary Fiber: 1.1 g); Protein: 3.3 g

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