Chocolate-Zucchini Bread
Yield
1 loafPrep
15 minCook
60 minReady
80 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 2 ½ | teaspoons |
baking powder
|
|
| 1 ½ | teaspoons |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¾ | cup |
margarine
or butter, softened |
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 2 | cups |
zucchini
unpeeled, coarsely grated |
|
| ½ | cup |
milk
|
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 13 | ml |
baking powder
|
|
| 7.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 177 | ml |
margarine
or butter, softened |
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 473 | ml |
zucchini
unpeeled, coarsely grated |
|
| 118 | ml |
milk
|
|
| 237 | ml |
nuts
chopped |
|
Directions
Combine dry ingredients and set aside.
With a mixer beat the butter and sugar until smooth.
Add eggs and beat well.
With a spoon stir in vanilla, orange peel, and zucchini.
Alternately stir in the dry ingredients and the milk.
Add nuts at the last.
Pour into 10-inch tube pan and bake at 350℉ (180℃) F for about 1 hour.
May also be baked in small or medium loaf pans.
Drizzle with sugar glaze or sprinkle with powdered sugar if desired.
Freezes well.
