How to Make Donna's Chocolate Zucchini Bread - A Step-by-Step Guide

If you're looking for a delicious way to use up some of your excess zucchini, then look no further than Donna's Chocolate Zucchini Bread recipe. This moist and flavorful bread is the perfect way to sneak in some extra vegetables without sacrificing any of the rich, chocolatey flavor. It's a great way to get picky eaters to eat their veggies, and it's also a great way to use up any zucchini that you may have sitting in your fridge. With a few simple ingredients and easy steps, you can have thi...

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Ingredients

  • 3 eggs
  • 2 cups white sugar
  • 1 cup vegetable oil
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup chopped almonds
  • 2 cups grated zucchini

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 24
  • Yield: 2 loaves

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
  • Sift together flour, salt, cinnamon, baking powder, and soda.
  • In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
  • Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.
  • Nutrition

    260 cal.

    • Total Fat: 14g
    • Saturated Fat: 2g
    • Cholesterol: 23mg
    • Sodium: 165mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 2g
    • Total Sugars: 17g
    • Protein: 4g
    • Vitamin C: 2mg
    • Calcium: 28mg
    • Iron: 2mg
    • Potassium: 116mg