The best delicious Chocolate Zucchini Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Zucchini Bread recipe today!
Hello my friends, this Chocolate Zucchini Bread recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Zucchini Bread is amazingly delicious, and addictive, everyone will be asking for more Chocolate Zucchini Bread.
What Makes This Chocolate Zucchini Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Zucchini Bread.
Ready to make this Chocolate Zucchini Bread Recipe? Let’s do it!
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4 oz Bittersweet Chocolate
1 c All-Purpose Flour
1/2 c Whole-Wheat Flour
1/3 c Quick-Cooking Rolled Oats
1 ts Baking Soda
1/2 c Butter, at room temperature
1/2 c Granulated Sugar
2 ea Eggs; slightly beaten
2 tb Plain Yogurt
1 ts Vanilla
1/2 ts Grated Lemon Rind
2 c Zucchini; unpeeled; finely
-shredded
1/2 c Walnuts; chopped (optional)
CHOCOLATE ZUCCHINI BREAD
Omit the chocolate, if you like, but I love the flavor it adds. For a
slightly sweeter loaf add an extra 1/4 cup of sugar.
1. In a small pot, melt chocolate over low heat. Reserve.
2. Preheat oven to 350F.
3. In medium bowl combine flours, oats and soda. Reserve.
4. In a separate bowl, cream together butter and sugar until light and
fluffy.
5. Gradually add eggs, yougurt, vanilla and lemon rind, beating well
after each addition.
6. Stir in Zucchini.
7. Add flour mixture in two lots, beating until combined.
8. Beat in walnuts and chocolate.
9. Spread batter in greased 9X5-ich loaf pan.
10. Bake 45 minutes, or until a toothpick inserted in centre comes out
clean.
11. Cool on wire rack, then turn out of pan.
12. Store overnight for easier slicing or freeze until needed.
Makes 1 loaf.
From Article: Lucy’s Favorites by Lucy Waverman in column Food,
Toronto Sun, 28 June, 1995.
Transcribed
Yields
1 servings
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