Double Chocolate Zucchini Bread
Minutes Prep time: 20
Minutes Total time: 120
Servings: 10
Difficulty: Intermediate
Minutes Prep time: 20
Minutes Total time: 120
Servings: 10
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Dark Chocolate Fudge Cake Mix
3 eggs
1/2 cup water
1/3 cup vegetable oil
2 cups shredded zucchini (2 medium, about 3/4 pound)
1/2 cup semisweet chocolate chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 79 mg | 8% |
Carbohydrate | 38 g | 13% |
Cholesterol | 56 mg | 19% |
Total Fat | 18 g | 28% |
Iron | 2 mg | 14% |
Calories | 316 kcal | 16% |
Sodium | 377 mg | 16% |
Protein | 5 g | 10% |
Saturated Fat | 4 g | 22% |
Sugars | 22 g | 2% |
Vitamin C | 3 mg | 5% |
Preheat oven to 350°F. Spray 9x5-inch loaf pan with baking spray.
Blend cake mix, eggs, water, oil, and zucchini in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Beat on medium speed 2 minutes. Stir in chocolate chips.
Pour batter into pan. Bake 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan and cool completely before slicing your double chocolate zucchini bread.
Double Chocolate Zucchini Bread