Amys Chocolate Chip Zucchini Bread Recipes

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour two 4x8-inch loaf pans.
• Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.
• Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.
• Stir the flour mixture into the zucchini mixture.
• Mix in chopped walnuts and chocolate chips.
• Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
• Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients., Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
• Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Cool completely in the pan on a cooling rack.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
• Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
• Fold in the zucchini and chocolate chips.
• Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!

EDIE'S ZUCCHINI CHOCOLATE CHIP BREAD

Steps:

• Prepare two 8x4x2 inch loaf pans by spraying with non-stick spray or greasing with butter or shortening.
• In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
• In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla.
• Stir wet ingredients into the dry ingredients just until moistened (do not over mix or it will cause a very dense bread).
• Gently fold in the zucchini, nuts and chocolate chips.
• Transfer batter evenly into the two prepared bread loaf pans.
• Bake at 350F for 55-60 minutes or until a pick comes out clean from the center.
• Cool for 10-15 minutes before inverting bread onto wire rack to cool completely.
• Do not attempt to slice until bread is completely cool.

AMY'S CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees.
• Beat together eggs, sugar and oil.
• Add zucchini and remaining ingredients, mixing well.
• Bake in 4 well-greased loaf pans for about one hour.
• Freezes well, if there's any left after your family goes through the kitchen.

CHOCOLATE CHIP ZUCCHINI BREAD OATMEAL COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and 1 ½ tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.