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Chocolate Zucchini Bread

Name: Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2 loaves (12 pieces each).
Ingredients: 2 cups sugar; 1 cup canola oil; 3 large eggs, room temperature; 3 teaspoons vanilla extract; 2-1/2 cups all-purpose flour; 1/2 cup baking cocoa; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon baking powder; 2 cups shredded peeled zucchini

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 50 min. + cooling

Makes

2 loaves (12 pieces each)

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Directions

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts

1 slice: 209 calories, 10g fat (1g saturated fat), 26mg cholesterol, 165mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.

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