Real Recipes From Real Home Cooks ®

chocolate zucchini bread/cake

(1 rating)
Recipe by
Dee Worrell
Stafford, VA

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.

(1 rating)
yield 12 -15
prep time 20 Min
cook time 50 Min

Ingredients For chocolate zucchini bread/cake

  • 3
  • 2 c
  • 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
  • 1 tsp
  • 1/4 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
    chopped toasted walnuts
  • 1/2 c
  • 1 1/2 c
    chocolate chips

How To Make chocolate zucchini bread/cake

  • 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.

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