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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.