Wednesday, 15 September 2010 13:56

Double Chocolate Zucchini Bread

Written by Michelle
Rate this item
(1 vote)
1/2 cup oil
1 cup agave nectar
1 tbsp. vanilla
2 cups zucchini, shredded
2 1/3 cups flour or flour substitute
2/3 cup cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips

In a large bowl, combine oil, agave, and vanilla.  Stir in the zucchini.  In a separate medium bowl, combine flour, cocoa powder, baking soda, and salt.  Add the dry ingedients to the wet ingredients and stir until just combined.  Fold in the chocolate chips.  Pour into a greased 9x5 loaf pan.  Bake at 350 for 55-60 minutes or until a toothpick comes out clean.

Additional Info

Image Gallery

Add comment

Please register or log in to leave comments.

1 Comment

  • Comment Link Michelle Monday, 20 September 2010 20:42 posted by Michelle

    I made this with gluten free flour (Domata) and it was pretty good. Would have been yummier with whole wheat flour I am sure. :-)

    This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Terms of UsePrivacy Policy
Copyright © 2016 • Intolerant Offspring • All Rights Reserved