Chocolate Zucchini Bread (Cake)

Total Time
1hr 25mins
Prep 25 mins
Cook 1 hr

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!

Ingredients Nutrition

Directions

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