How to Make Chocolate Wave Zucchini Bread - A Step-by-Step Guide

Chocolate Wave Zucchini Bread is a delightful twist on the classic zucchini bread recipe. This mouthwatering treat combines the moistness of zucchini with the rich flavors of cocoa and chocolate chips, creating a deliciously decadent bread that's perfect for breakfast, snacking, or dessert.

This recipe is a fantastic way to use up an abundance of zucchinis from the garden, and it's a great way to sneak some veggies into a sweet treat. The addition of cocoa powder and chocolate chips a...

Read more

Ingredients

  • ⅓ cup shortening
  • 1 ⅓ cups white sugar
  • 2 eggs
  • 1 ½ cups grated zucchini
  • ⅓ cup water
  • 1 teaspoon vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ⅓ cup chopped walnuts
  • 3 tablespoons unsweetened cocoa powder
  • ⅓ cup mini semi-sweet chocolate chips

Information

  • Servings: 12
  • Yield: 1 loaf

  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
  • 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 until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
  • Nutrition

    263 cal.

    • Total Fat: 11g
    • Saturated Fat: 3g
    • Cholesterol: 31mg
    • Sodium: 227mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 2g
    • Total Sugars: 25g
    • Protein: 4g
    • Vitamin C: 3mg
    • Calcium: 23mg
    • Iron: 2mg
    • Potassium: 121mg