Chocolate Zucchini Bread II

You'd never guess zucchini is the 'secret ingredient' in this easy-to-assemble bread--it has such big chocolate taste!


48 servings


3 cups all-purpose flour
3 cups granulated (white) sugar
1/2 cup baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
4 large eggs
1 1/2 cups vegetable oil
2 tablespoons butter or margarine, melted
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups grated zucchini
1 cup chopped pecans
1/2 cup raisins


Preheat oven to 350°F (177°C). Grease three 8 x 4 x 2-inch loaf pans with Pan Release or cooking spray.

In a large bowl, combine the first seven (dry) ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into prepared loaf pans.

Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to cooling racks.

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