Chocolate Zucchini Bread (Cake)
Ingredients
Instructions
- Beat together until light in color eggs, oil and sugar.
- Stir in zucchini and cooled melted chocolate; mix well.
- Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
- Add remaining flour to egg mixture, mixing just to blend.
- Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
- Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
- Bake at 350 degrees F until cake tests done when a pick is inserted in the center and comes out clean (45-50 minutes for loaves, or about 1 hour for the tube cake).
- Cool in pan, then turn out onto a rack to finish cooling.
- Wrap cake in plastic wrap until the next day.
- NOTE: Cake is best served the day after baking.
Nutrition & Diet Analysis (per serving)
854
kcal
43% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).