Chocolate Zucchini Bread Recipe

Chocolate Zucchini Bread Recipe

This is a great recipe to make in the summer and fall when zucchini is abundant. This recipe freezes well and works great for school lunches as a nut-free recipe for lunch boxes. You can also serve this for dessert with a glass of milk or bowl of yogurt and fresh fruit. This recipe also multiples easily to make in bulk.

Makes 2 loaves

What you need:

• ¼ cup butter
• ½ cup oil
• 2 eggs
• 1 ¾ cup sugar
• 1 tsp vanilla
• ½ cup buttermilk (or milk soured with 1 tbsp vinegar)
• 2 ½ cups flour
• 4 tbsp cocoa
• ½ tsp baking powder
• 1 tsp baking soda
• 1/4 tsp cinnamon
• 2 cups grated unpeeled zucchini (fresh or frozen)
• ½ cup chocolate chips

How to make:

1. Cream butter and sugar.  Add oil and eggs and vanilla and buttermilk.
2. Combine flour, cocoa, baking soda, baking powder and cinnamon.
3. Fold in zucchini and chocolate chips.
4. Pour into 2 greased and floured 9 X 5 loaf pans (or one 10” Bundt pan).
5. Bake about 45 minutes at 325 F until top springs back when lightly touched.

Per Serving (if each loaf cut into 10 slices)

• Calories – 234
• Fat – 10g
• Carbohydrate – 35 g
• Protein – 2.8 g
• Fibre – 1 g