Ingredients for Chocolate Almond Zucchini Bread
- 2 large eggs
- 1 cup granulated sugar
- Salad Oil
- Unsweetened Baking Chocolate
- Vanilla Extract
- 2 cups grated zucchini
- 2 cups all-purpose flour
- ½ teaspoon salt
- Ground Cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup chopped almonds
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How to Make Chocolate Almond Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, beat 2 large eggs until light and lemon-colored.
- Add 1 cup granulated sugar and ½ cup vegetable oil; beat until well combined.
- Melt 6 ounces of semi-sweet chocolate chips in a double boiler or microwave until smooth. Let cool slightly.
- Stir the melted chocolate into the egg mixture.
- Add 1 teaspoon vanilla extract and 2 cups grated zucchini.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped almonds.
- Divide the batter evenly between the prepared loaf pans.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
- Let the loaves cool in the pans for 20 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
827g
Fat
148g
Carbs
123g
