Amazing Chocolate Zucchini Bread
This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- ¾cup margarine
- 2cups white sugar
- 1tablespoon ground cinnamon
- 1teaspoon ground nutmeg
- 3eggs
- 2teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½cup unsweetened cocoa powder
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- 1teaspoon salt
- ½cup milk
- 2cups shredded zucchini
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).Step 2
Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.Step 3
Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.