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    You are in: Home / Recipes / Chocolate Zucchini Bread (Cake) Recipe
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    Chocolate Zucchini Bread (Cake)

    Chocolate Zucchini Bread (Cake). Photo by BecR

    1/1 Photo of Chocolate Zucchini Bread (Cake)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    25 mins

    1 hr

    BecR's Note:

    This is a nice and moist chocolatey cake, nicely spiced and we like the addition of walnuts. You can dress it up with a dusting of powdered sugar, if you like. Recipe is from my sis-in-law Susie; she's been making this cake since the 70s. Best made a day ahead. Makes one bundt or tube cake, or two loaves. Enjoy!

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    Serves: 8-10


    cake or ...

    Units: US | Metric


    1. 1
      Beat together until light in color eggs, oil and sugar. Stir in zucchini and cooled melted chocolate; mix well.
    2. 2
      Stir together flour, salt, baking powder, soda and cinnamon; set aside 1/4 cup.
    3. 3
      Add remaining flour to egg mixture, mixing just to blend.
    4. 4
      Toss nuts with the 1/4 cup flour mixture; add to egg mixture and blend well.
    5. 5
      Spoon into a well-greased and floured tube or bundt pan, or two 9 by 5-inch loaf pans.
    6. 6
      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).
    7. 7
      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.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Zucchini Bread (Cake)

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1004.3
    Calories from Fat 507
    Total Fat 56.3 g
    Saturated Fat 9.6 g
    Cholesterol 93.0 mg
    Sodium 527.9 mg
    Total Carbohydrate 119.3 g
    Dietary Fiber 4.6 g
    Sugars 77.1 g
    Protein 12.4 g

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