Diana's Desserts - www.dianasdesserts.com
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Chocolate Zucchini Nut Bread

in Diana's Recipe Book

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(total ratings: 1)
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Servings: 1 Bundt Pan Quick Bread or 2 loaves
A chocolate lover's delight, this awesome chocolate zucchini nut bread is a real winner. Can be made without peeling the zucchini. Just shred zucchini with the peel left on. It actually gives a nice flavor, color and texture to this tasty quickbread...................Diana

2 cups peeled and shredded zucchini
1/2 cup unsalted butter
1/2 cup vegetable oil
3 large eggs
2 tablespoons vanilla extract
2 cups granulated sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
2 1/2 teaspoons baking powder
1/3 cup unsweetened cocoa
1/2 cup coarsely chopped nuts (any nuts of your choice)-Optional

Preheat oven to 350 degrees F. In a bowl, mix sugar, flour, salt, baking soda. baking powder and cocoa together; set aside. Melt the butter in saucepan or in microwave; place in large mixing bowl. Add the oil, zucchini, eggs and vanilla to the butter and mix well. Stir the dry ingredients into the wet ingredients. Stir in the chopped nuts (if using).

Baking Instructions:
Pour into a greased and floured bundt pan (or 2 greased and floured loaf pans). Bake for 45 minutes or until toothpick comes out clean. Remove from pan after 8 minutes and continue cooling on a wire rack.

Source: DianasDesserts.com
Date: September 1, 2002


Reviewer: Sandy Cirello
This Chocolate-Zucchini Bread was so tasty. I doubled it and made two bundt cakes. My husband and co-workers were delighted with it because they are all choco-holics. I enjoy this website so much. Thank You "Diana"


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