Chocolate Zucchini Loaf
A moist, rich chocolate zucchini loaf with nuts, perfect for a quick snack or dessert, combining cocoa, cinnamon, and fresh zucchini for a delightful treat.
Ingredients
Instructions
- Cream well oleo and sugar.
- Add eggs, vanilla, grated zucchini, milk, and chopped nuts.
- Sift together flour, cocoa, salt, baking powder, cinnamon, and baking soda.
- Mix all ingredients together.
- Pour into greased loaf pans (2).
- Bake at 350°F for 1 hour.
- Frost with cream cheese frosting.
Tips & Substitutions
For a richer flavor, consider using unsweetened cocoa powder and adding a pinch of espresso powder. If you're out of oleo, unsalted butter can be a great substitute. To make this recipe even more decadent, try adding chocolate chips or swapping out some of the nuts for dried fruit. Ensure the zucchini is well-drained to prevent excess moisture in the loaf.
Serving Suggestions
Serve slices of Chocolate Zucchini Loaf with a dollop of cream cheese frosting on top for a sweet treat. It pairs beautifully with a cup of coffee or tea. For a complete dessert experience, consider serving it alongside Gail's Banana Pudding to balance the flavors. This loaf is also delicious on its own for breakfast or as a snack.
Storage & Reheating
Store leftover Chocolate Zucchini Loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and warm in a microwave for a few seconds or toast lightly for a delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Zucchini Loaf contains roughly 565 calories, with 9g protein, 83g carbohydrates, and 21g fat. It is a good source of protein (17% of the Daily Value), calcium (15% of the Daily Value), and potassium (15% of the Daily Value). Note that it is relatively high in sodium, at 810mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser loaf. To maintain moisture and texture, consider using a mix of whole wheat and all-purpose flour or adding an extra tablespoon of milk.
How can I make this recipe healthier?
To make a healthier version of Chocolate Zucchini Loaf, you can reduce the sugar by 1/4 cup and substitute part of the flour with almond flour or oat flour. You can also replace some of the oleo with unsweetened applesauce for added moisture without the extra fat.
Is it necessary to frost the loaf?
While frosting adds a delicious touch, it is not necessary. The Chocolate Zucchini Loaf is moist and flavorful on its own. If you prefer a lighter option, you can dust it with powdered sugar or serve it with a side of Single Lime And Pineapple Salad for a refreshing contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).