CHOCOLATE ZUCCHINI BREAD II
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
Provided by Shanna
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.9 g, Cholesterol 27.9 mg, Fat 18.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 230 mg, Sugar 25.1 g
CHOCOLATE ZUCCHINI BREAD
This rich chocolate zucchini bread makes the perfect afternoon snack whenever you're in need of a chocolate fix.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 1h20m
Yield One {8½ x 4½-inch|22 x 11-cm} loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
- Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
- Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
- Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
- Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Facts : ServingSize 1 slice, Calories 231, Fat 10g, Carbohydrate 33g, Protein 3g, SaturatedFat 6g, Sugar 21g, Fiber 1g, Sodium 184mg, Cholesterol 41mg
CHOCOLATE ZUCCHINI BREAD
Steps:
- Preheat oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
- Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
- Add zucchini to the egg mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
- Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.
Nutrition Facts : Calories 197 kcal, Carbohydrate 29 g, Cholesterol 37 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 188 mg, Sugar 16 g, Fat 8 g, ServingSize Makes 2 loaves, UnsaturatedFat 0 g
CHOCOLATE ZUCCHINI BREAD
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 pieces each).
Number Of Ingredients 11
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE ZUCCHINI BREAD I
A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!
Provided by Diane
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g
CHOCOLATE ZUCCHINI BREAD
Make and share this Chocolate Zucchini Bread recipe from Food.com.
Provided by itsjustme
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat eggs, oil, sugar and vanilla.
- Stir in zucchini.
- Combine dry ingredients; add to zucchini mixture and mix well.
- Pour into two greased 8x4x3-inch loaf pans.
- Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.
Nutrition Facts : Calories 501.2, Fat 24.2, SaturatedFat 3.7, Cholesterol 55.8, Sodium 392.8, Carbohydrate 67.6, Fiber 2.7, Sugar 40.9, Protein 6.3
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