chocolate zucchini bread/cake
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.
prep time
20 Min
cook time
50 Min
method
---
yield
12-15 serving(s)
Ingredients
- 3 - eggs
- 2 cups sugar
- 3/4 cup vegetable or canola oil
- 2 ounces cocoa powder
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped toasted walnuts
- 1/2 cup applesauce
- 1 1/2 cups chocolate chips
How To Make chocolate zucchini bread/cake
-
Step 1Beat eggs til lemon color, add sugar & oil, beat well then add cocoa mixture and applesauce.
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Step 2Add 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.
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Step 3Grease 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.
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Step 4Topping: 1 cup confectioner’s sugar, add little bit of milk, touch of salt, 1 teas vanilla, use wire whisk and drizzle over cooled cake.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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