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Chocolate Almond Zucchini Bread Recipe
|Sugar||2 Cup (32 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Unsweetened chocolate square||2 Ounce (2 Squares)|
|Grated zucchini||2 Cup (32 tbs)|
|Flour||3 Cup (48 tbs)|
|Baking powder||1⁄4 Teaspoon|
|Baking soda||1 Teaspoon|
|Coarsely chopped almonds||1 Cup (16 tbs)|
Calories 776 Calories from Fat 376
% Daily Value*
Total Fat 42 g64.9%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 79.3 mg
Sodium 457.7 mg19.1%
Total Carbohydrates 93 g31%
Dietary Fiber 5.4 g21.7%
Sugars 51.5 g
Protein 12 g23.9%
Vitamin A 3.1% Vitamin C 8.8%
Calcium 9.3% Iron 25.1%
*Based on a 2000 Calorie diet
In small bowl, beat eggs until lemon colored; beat in sugar and oil.
Melt chocolate over hot water.
In large bowl, add egg mixture, vanilla, and zucchini to chocolate.
Sift together flour, salt, cinnamon, baking powder, and baking soda.
Stir into zucchini mixture.
Mix in nuts.
Pour batter into 2 well-greased 9x5x3 inch loaf pans.
Bake 1 hour and 20 minutes or until done.
Cool in pans 15-20 minutes.
Turn out onto rack.
Cool thoroughly before serving.