Chocolate Zucchini Bread

(12 servings) Printable Version

3 cups all purpose-flour
1/4 cup unsweetened cocoa
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup walnuts or pecans - chopped
1 cup semisweet chocolate chips

Preheat oven to 350 degrees.

Prepare two 8x4ish-inch loaf pans with a generous coating of cooking spray.

In large bowl, mix together the flour, cocoa, cinnamon, baking soda, baking powder and salt.

In separate bowl, beat the sugar and eggs together until well blended.

Add vegetable oil and vanilla and beat until just combined. Stir in zucchini until just combined.

Add dry ingredients to the wet ingredients and stir until just mixed and moistened. Stir in the nuts and chocolate chips.

Spoon the batter evenly into the two loaf pans.

Bake 55 to 60 minutes until wooden pick inserted in center comes out clean. Check progress after 45 minutes to prevent burning it.

You can easily turn this into Chocolate Peanut Butter Bread by adding 3/4 cup chunky peanut butter to the batter in place of the nuts.

Mr Breakfast would like to thank Bennett for this recipe.

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