My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account
Bookmark and Share

Add this recipe to your:

Send this recipe:

Nutrition Facts

Serving Size 1 (139g)

Recipe makes 10 servings

Calories 501
Calories from Fat 218 (43%)
Amount Per Serving %DV
Total Fat 24.2g 37%
Saturated Fat 3.7g 18%
Monounsaturated Fat 6.8g
Polyunsaturated Fat 12.3g
Trans Fat 0.1g
Cholesterol 63mg 21%
Sodium 392mg 16%
Potassium 187mg 5%
Total Carbohydrate 67.5g 22%
Dietary Fiber 2.7g 10%
Sugars 40.8g
Protein 6.3g 12%

detailed view...

how is this calculated?

Chocolate Zucchini Bread

Recipe #220 | 1½ hours | 25 min prep | add private note

By: itsjustme
Aug 7, 1999

.

SERVES 10 , 2 loaves (change servings and units)

Ingredients

Directions

  1. 1
    In a mixing bowl, beat eggs, oil, sugar and vanilla.
  2. 2
    Stir in zucchini.
  3. 3
    Combine dry ingredients; add to zucchini mixture and mix well.
  4. 4
    Pour into two greased 8x4x3-inch loaf pans.
  5. 5
    Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

Questions about this recipe?

Spot an error in this recipe?

Try these recipes on Food Network:

Almond Chocolate Balls

Chocolate Truffles

Chocolate Sybil Cake

Amaretto Chocolate Brownies with Walnuts

"Hopped- Up" On Caffeine Rich Chocolate Cake

Browse similar recipes by category

Featured Reviews for This Recipe

From: sugarlovinmom

On Nov 23, 2009

Good! I used some zucchini that I had frozen, and substituted applesauce for half of the oil - it was almost like a brownie, but not quite as sweet and fudgy.

0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: ManglinYourRecipes

    On Oct 30, 2009

    Great! And, I even used half applesauce/half oil..and half splenda sugar substitute/half sugar. I could never tell these are practically good for you!

    0 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Cooksci

    On Aug 30, 2004

    The little hunk of bread pictured with the chocolate and zucchinis is the last of two large loaves after one day in a family of 5. The chocolate taste shines and the zucchini adds moistness and a slight chewy texture (but not rubbery). The bread rose well and the finished loaf was light and airy for a quick bread. I reduced the sugar and oil by 1/4 cup each for high altitude adjustment.

    13 people found this review helpful

  • Was this review helpful to you? YES | NO
  • From: Jaymee

    On May 20, 2004

    This was really tasty. I got one small loaf and 12 medium sized muffins out of the recipe and just adjusted the cooking time. Put a little icing on the muffins and the kids thought they were eating cupcakes!! Very rich and yummy...maybe a little on the dry side for me but I squeezed some of the water out of the shredded zucchini which I won't do next time. The cocoa and cinnamon are a delicious combo. Will definately make again!

    9 people found this review helpful

  • Was this review helpful to you? YES | NO
  • Read all 90 reviews

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    © 2010 Scripps Networks, Inc. All rights reserved