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Recipe
Chocolate Zucchini Bread Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1031g | |
| Calories 5026 | |
| Calories from Fat 2247 | 45% |
| Total Fat 256.18g | 320% |
| Saturated Fat 20.07g | 80% |
| Trans Fat 5.62g | |
| Cholesterol 0mg | 0% |
| Sodium 1269mg | 53% |
| Potassium 768mg | 22% |
| Total Carbs 650.72g | 174% |
| Dietary Fiber 18.0g | 60% |
| Sugars 352.77g | 235% |
| Protein 47.59g | 76% |
Ingredients Convert Measures
- 2 sqr chocolate melted, cooled 2 0z
- 1 c. oil
- 3 x Large eggs
- 1 3/4 c. sugar (1 3/4 to 2)
- 1 tsp vanilla
- 2 c. zucchini finely shredded and liquid removed
- 3 c. flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1 Tbsp. cinnamon
- 1 c. minced walnuts Or possibly 1/2 c. minced nuts and 1/2 c. chocolate chips
Directions
- Beat Large eggs thick. Beat in sugar, oil, vanilla. Stir in melted chcolate. Stir in liquid removed zucchini. Combine dry ingredients. Stir drys into wet ingredients and blend well till smooth. Pour into greased and floured 9 x 5 loaf pans.
- Bake 350 for 50 to 60 mins. or possibly tested done. cold in pan 15 minmutes. Remove and cold completely. Wrap and mellow 24 hrs before serving. Bread freezes well.
- Makes 2 loavess.
- NOTES : Want to make xerox machines popular I did when I brought this to work!
- I didnt realize people did not have chocolate versions of this quickbread! [Joan]
