Chocolate Zucchini Bread/Cake

Dee Worrell

By
@seaoat228

This recipe was given to me by my sister Bonnie back in the 1970's.

I've tweaked it some to make it my own and you can substitute Splenda Blend in place of sugar and sugar free chocolate chips.


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Comments:

Serves:

12-15

Prep:

20 Min

Cook:

50 Min

Ingredients

3
eggs
2 c
sugar
3/4 c
vegetable or canola oil
2 oz
cocoa powder
1 tsp
pure vanilla extract
2 c
grated zucchini
3 c
all purpose flour
1 tsp
salt
1 tsp
cinnamon
1/4 tsp
baking powder
1 tsp
baking soda
1 c
chopped toasted walnuts
1/2 c
applesauce
1 1/2 c
chocolate chips

Directions Step-By-Step

1
Beat eggs til lemon color, add sugar & oil, beat well then add cocoa mixture and applesauce.
2
Add vanilla, mix well, add zucchini mix with mixer, add flour, salt, cinnamon, baking powder, baking soda, and mix with mixer. Add chopped nuts, mix well.
3
Grease 2 loaf pans or bundt pan with margarine and flour or vegetable spray, pour in batter and bake at 350 for about 50 to 60 minutes. Check with toothpick when comes out clean done. Do not overbake. Cool on wire rack about 10 minutes then invert and let cool.
4
Topping: 1 cup confectioner’s sugar, add little bit of milk, touch of salt, 1 teas vanilla, use wire whisk and drizzle over cooled cake.

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Other Tag: Healthy
Hashtag: #zucchini