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2 loaves
suggest servings
| 3 | large | eggs | |
| 1 | cup | vegetable oil | |
| 2 | cups | sugar | |
| 1 | tablespoon | vanilla extract | |
| 2 | cups | zucchini | peeled and shredded |
| 2 1/2 | cups | flour, all-purpose | |
| 1/2 | cup | cocoa powder | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | cinnamon | |
| 1/4 | teaspoon | baking powder |
In a mixing bowl, beat eggs, oil, sugar and vanilla.
Stir in zucchini.
Combine dry ingredients.
Add to zucchini mixture and mix well.
Pour into 2 greased 8 x 4 loaf pans.
Bake for approximately 40 -60 minutes.
Test with a toothpick to verify that it is ready.
| % Daily Value* | |
| Total Fat 61.0g | 93% |
| Saturated Fat 9.0g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 652mg | 27% |
| Total Carbohydrate 169.0g | 56% |
| Dietary Fiber 7.0g | 27% |
| Sugars 102.0g | |
| Protein 16.0g | 31% |
| Vitamin A | 6% | Vitamin C | 18% | |
| Calcium | 7% | Iron | 35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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