Chocolate Zucchini Bread V

If you shred and freeze zucchini from your garden or local market each summer, you will be able make this bread all winter long. Your family will love this chocolaty treat.


2 loaves (12 slices each)


2 cups granulated (white) sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini


Preheat oven to 350°F (177°C). Grease two 8 x 4-inch loaf pans with baking spray with flour.

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to prepared loaf pans.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire cooling racks to cool completely.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 50 minutes + cooling

Nutritional Information

1 slice equals 209 calories, 10 g fat (1 g saturated fat), 26 mg cholesterol, 165 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.

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