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How To make Chocolate Zucchini Nut Bread
1 c Salad Oil
3 Eggs
1 t Salt
1/4 t Baking Powder
1 t Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 t Cinnamon
1 t Vanilla
1/2 c Choc Chips
chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer.
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This easy-to-make Chocolate Chip Zucchini Bread is the ultimate snack bread recipe your family is guaranteed to love. Since we can find zucchini year-round in our stores, I make it at all times of the year. However, I probably make it the most in the summer when zucchini seems to be everywhere you look and my neighbors even drop it off because it grows prolifically in their gardens.
This is a great recipe that is also easy for kids to make. If you have aspiring bakers then I suggest putting them in charge and supervising while they complete each step and get the loaf in the oven. They’ll love the sense of accomplishment that comes from following a recipe correctly and getting their own food on the table.
I love this particular recipe because the loaf comes out moist and tender with a fine crumb. It contains just the right amount of chocolate chips to make it sweet, without overdoing it so it feels like a candy bar. I often pack a slice in lunches or bring the whole thing out to the back yard for the kids to enjoy by the pool. It also tastes amazing when it is toasted on a griddle with a little butter for breakfast.
Print out this recipe and put it in your folder for recipes to make this spring. Once you add it to your rotation, I can guarantee that you’ll never stop making it because it will always be requested. It’s always nice to have a few recipes like these in your back pocket. And, lastly, if it truly becomes a huge hit in your house you can always make several loaves at once and freeze a few. They stay beautifully in the freezer and you can thaw them when you’re ready to enjoy them!
Chocolate Zucchini Bread - Vegan, Healthy, Low Oil
A soft, moist, and ULTRA fudgy vegan chocolate zucchini bread that is packed with a full cup of zucchini, adding incredible moisture without all the extra fat and calories. It is delicious for breakfast or as a healthy dessert.
Full recipe:
Double Chocolate Zucchini Bread (Vegan)
This vegan double chocolate zucchini bread is super-rich, moist, and fudgy. Chocolate and zucchini go so well together and believe me when I tell you that no one will know this bread has vegetables in it!
Full recipe:
Keto Chocolate Zucchini Muffins
Healthy double chocolate zucchini muffins for easy keto breakfast! Make a big batch of these dairy-free keto muffins for busy mornings.
See the full recipe here:
Chocolate Zucchini Snack Cake | Clean & Delicious
This Chocolate Zucchini Cake tastes just like Devils food cake. It rich, moist chocolatey and packs in two cups of veggies!
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PRINT the recipe here:
CHOCOLATE ZUCCHINI SNACK CAKE RECIPE:
2 eggs
1 tbsp. vanilla extract
1/2 cup coconut sugar (or brown sugar)
1/4 cup unsweetened apple sauce
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp. salt
2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
1/2 cup mini chocolate chips + 1/4 cup to sprinkle on
Get the entire recipe (and print it!) here:
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Chocolate Zucchini Loaf
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Chocolate Zucchini Loaf
6 Tbsp butter
1 cup sugar
1 egg
1 tsp vanilla
1 cup grated zucchini (peel on)
1-1/2 cups flour
1/4 cup cocoa
1-1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup milk
1/2 cup chopped walnuts (optional)
350 degrees F, 9.5 loaf pan, 60 mins.