📋 Chocolate Blender Zucchini Bread Recipe

Entire loaf of chocolate zucchini loaf with blue patterned oven mitts in the background and pecans strewn about

📋 Chocolate Blender Zucchini Bread Recipe

Blending the zucchini makes the texture of this Chocolate Blender Zucchini Bread so smooth, moist, rich, and velvety it's like eating a piece of chocolate cake but with the added nutritious bonus of zucchini. And it's the perfect way to hide veggies.

Course Dessert

Cuisine American, Canadian, North American

Keyword chocolate, loaf, shredded zucchini

Special Diet Vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 280kcal

Author Terri Gilson

Equipment

Ingredients

2 cups shredded or chopped zucchini
½ cup margarine * I use Becel
2 eggs
¼ cup milk * I use 1%
1 cups white sugar
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa
⅛ tsp salt
¾ teaspoon baking powder
¾ tsp baking soda
½ teaspoon cinnamon
⅔ cup chopped pecans

Instructions

Prep:Preheat oven to 350 degrees F/176 degrees C and grease a 9X5 loaf pan.
Add zucchini, margarine, eggs, milk to blender.
Blend together for 45-60 seconds.
In a large bowl, combine cocoa, flour, sugar, baking powder, baking soda, salt, and cinnamon.
Add blended wet ingredients to the flour mixture and mix well.
Mix well (until smooth).
Add pecans.
Pour batter into greased loaf pan.
*Make sure you bake it as soon as you pour the batter. If you leave it sitting your bread will likely come out dense and gummy.
Bake in preheated oven for 55-65 minutes or until cake tester comes out clean. (65 minutes was perfect for me)

Notes

*Please see post contents for important information, substitutions and tips (highlighted in light green)!

Nutrition