This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It’s just as good after it thaws out as it is the day it’s baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
Original recipe makes 2 loaves
Ingredients
3/4 cup margarine
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
3 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup milk
2 cups shredded zucchini
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PREP
15 mins
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COOK
40 mins
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READY IN
55 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
- Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition
Calories: 273 kcal
Carbohydrates: 43.1 g
Cholesterol: 40 mg
Fat: 10.2 g
Fiber: 1.9 g
Protein: 4.3 g
Sodium: 457 mg