Zucchini Bread Recipes

Chocolate Marble Zucchini Bread


  • flour, unbleached 400 ml 1 2/3 cups
  • zucchini, grated 355 ml 1 1/2 cups
  • cane sugar 315 ml 1 1/3 cups
  • eggs 100 ml 2 eggs
  • walnuts, chopped 80 ml 1/3 cup
  • shortening 80 ml 1/3 cup
  • chocolate chips 80 ml 1/3 cup
  • water 80 ml 1/3 cup
  • cocoa powder, unsweetened 45 ml 3 tbl
  • vanilla extract 5 ml 1 tsp
  • baking soda 5 ml 1 tsp
  • pumpkin pie spice 5 ml 1 tsp
  • salt 2.5 ml 1/2 tsp
  • baking powder 1.25 ml 1/4 tsp


  1. Scrub the zucchini with an abrasive plastic pad reserved for vegetables, and rinse before grating.
  2. In a bowl sift together the all purpose flour, baking soda, baking powder, and salt with a wire whisk.
  3. In another bowl, cream the shortening with a mixer until fluffy. Add the cane sugar, pumpkin pie spice, vanilla extract, and continue mixing throughly.
  4. Beat the eggs until frothy in a seperate bowl, combine with the creamed shortening. Mix in the zucchini and walnuts. Fold in the flour mixture and combine.
  5. Pour half of the batter into another bowl, thourouly mix in the cocoa powder and chocolate chips.
  6. Grease and flour a 9 x 5 x 3 in loaf pan. Pour in the batter one bowl at a time to layer.
  7. Bake for 50-60 minutes at 350 degrees F (175 degrees C).
  8. Test by inserting a toothpick or knife into the center of the loaf. When withdrawn free of batter, the bread has finished cooking.
  9. Transfer to wire racks after 15 minutes. Cool for 20 minutes before serving.

Swirling chocolate and vanilla zucchini bread recipe.

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