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 Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 273 Calories

Ingredients

• 2 cups white sugar
• 2 teaspoons vanilla extract
• ½ cup milk
• 3 eggs
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 tablespoon ground cinnamon
• 2 ½ teaspoons baking powder
• ¾ cup margarine
• 2 cups shredded zucchini

Recipe 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.