Ingredients for Watkins Chocolate Zucchini Bread
- 2 cups all-purpose flour
- Cocoa
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- Cinnamon
- Vegetable Oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts or pecans (optional)
- 1 cup buttermilk
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How to Make Watkins Chocolate Zucchini Bread
- Preheat oven to 350°F (175°C). Grease and flour two 9x5 inch loaf pans.
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup granulated sugar and ½ cup vegetable oil until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a medium bowl, combine 2 cups grated zucchini and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts or pecans (optional).
- Pour batter evenly into the prepared loaf pans.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pans for 15 minutes before inverting onto a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
271g
Fat
24g
Carbs
37g
