Chocolate Zucchini Bread

Chocolate Zucchini Bread

Ready in 25 minutes
4.2 avg, 10 review(s) 67% would make again

Top-ranked recipe named "Chocolate Zucchini Bread"

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Try this Chocolate Zucchini Bread recipe, or contribute your own. "Quick" and "Breads" are two of the tags cooks chose for Chocolate Zucchini Bread.

"Since our garden is overflowing with Zucchini I decided I wanted to make something sweet with them instead of eating them every night for dinner. This recipe was great! I made mini muffins that were easy to grab and go. I also added a smidge of cream cheese frosting on top which made them even more wonderful. I do suggest if making mini muffins to cut the baking time by a couple of minutes so that they do not dry out."

- Amyleebryan

Ingredients

Are you making this? 
2 1/2 c Flour
1/2 c Cocoa powder
1 ts Baking soda
1 ts Cinnamon
1/4 ts Baking Powder
3/4 c Sugar
3/4 c Egg substitute
1/3 c Canola oil
2 tb Water
1 tb Vanilla
2 1/2 c zucchini; shredded

Original recipe makes 16

Servings  

Preparation

Preheat the oven to 350 degrees. Coat two 4-by-8-inch loaf pans with nonstick spray. In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. Makes 2 loaves. Source Prevention on line Formated for Mastercook by Carol Floydc.floyd~~at;arnprior.com Recipe by: Prevention On Line Posted to MC-Recipe Digest V1 #1040 by Carol & Bob Floyd ~~ltc.floyd~~at;arnprior.com> on Jan 21, 1998

Or divide the batter among 16 muffin cups (in 2 muffin tins) and bake for 12 to 15 minutes, or until a toothpick insertedinto the center of a muffin comes out clean. Cool in pan for 10 minutes, then remove to wire racks to cool completely. Makes 16 muffins.

Notes

Great Idea, great taste, full of antioxidants. Also, try substituting carrot for Zucchini and increasing the liquid.

Verified by stevemur
Calories Per Serving: 376 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Good and easy
stephanielalani 5 months ago
mindycookin 12 months ago
Lovetocook2223 1 year ago
It needs more sugar, it is not sweet enough
murjes81 3 years ago
This recipe was so easy to make. I did make some modifications, I used an equal amount of applesauce instead of the oil, and put in some chocolate chips. Brought it to work and everyone loved it! I'm going to have to make more very soon.
AubreeNash 3 years ago
I made this inti muffins. Yum! Even my anti-vegetable husband likes them! Made a few substitutions: applesauce for the oil, and I used one egg and two egg whites since I was out of substitute, and used 1/2 whole wheat flour and 1/2 AP. They work out to be 113 cals a piece, .8 g fat, and 1.5 fiber. Not bad for a chocolate muffin!
jdashcroft 3 years ago
I made muffins with white vanilla frosting, really really love them!
Agreen 4 years ago
Since our garden is overflowing with Zucchini I decided I wanted to make something sweet with them instead of eating them every night for dinner. This recipe was great! I made mini muffins that were easy to grab and go. I also added a smidge of cream cheese frosting on top which made them even more wonderful. I do suggest if making mini muffins to cut the baking time by a couple of minutes so that they do not dry out.
Amyleebryan 4 years ago
[I made edits to this recipe.]
ReneeM 5 years ago
Great Idea, great taste, full of antioxidants. Also, try substituting carrot for Zucchini and increasing the liquid.
ReneeM 5 years ago
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