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Chocolate Zucchini Bread

This is art director Diane Kolak’s family recipe—it bakes up like a rich, moist brownie. 

Ingredients

  • 1    large egg
  • 1/2    cup vegetable oil
  • 1    cup sugar
  • 1/2    tablespoon vanilla
  • 1    cup shredded zucchini
  • 1 1/4    cups flour
  • 1/4    cup unsweetened baking cocoa (Hershey’s Special Dark Chocolate is divine)
  • 1/2    teaspoon salt
  • 1/2    teaspoon baking soda
  • 1/2    teaspoon cinnamon
  • 1/8    teaspoon baking powder

Preparation

Preheat oven to 350°F. Beat egg, oil, sugar and vanilla. Stir in zucchini. In separate bowl, combine dry ingredients. Add to zucchini mixture and mix well. Pour into loaf pan and bake at 350°F for 50 to 60 minutes. Makes 8–12 servings.