Chocolate Almond Zucchini Bread Recipes

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CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

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

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

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



Chocolate Zucchini Bread I image

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

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips

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

ZUCCHINI ALMOND BREAD RECIPE BY TASTY



Zucchini Almond Bread Recipe by Tasty image

Here's what you need: crushed pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, vanilla, flour, salt, baking soda, cinnamon, nutmeg, chopped almond, thinly sliced almond, vanilla, powdered sugar, milk

Provided by Tasty

Categories     Bakery Goods

Yield 6 slices

Number Of Ingredients 17

8 oz crushed pineapple, 1 can, with juice
3 eggs
1 cup vegetable oil, or oil of your choice
1 cup sugar
1 cup brown sugar
2 cups zucchini, grated
3 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 cup chopped almond
thinly sliced almond, for topping
¼ tablespoon vanilla
½ cup powdered sugar
1 tablespoon milk

Steps:

  • Mix all of the dry ingredients (flour, salt, baking soda, cinnamon, nutmeg, chopped almonds) in a bowl, and set aside.
  • Preheated oven at 350ºF (175ºC).
  • In a new bowl, combine pineapple, eggs, vegetable oil, sugar, brown sugar, zucchini, and vanilla, and mix well.
  • Pour the dry ingredients gradually into the wet ingredients bowl, and mix them until smooth.
  • Spray your baking pan and pour in the mixture, top with sliced almonds.
  • Bake for 60 minutes (times may vary depending on oven), and check for doneness with a toothpick.
  • While baking, mix your glaze ingredients together until smooth.
  • Let the bread cool down, drizzle with the glaze!
  • Enjoy!

Nutrition Facts : Calories 994 calories, Carbohydrate 124 grams, Fat 49 grams, Fiber 5 grams, Protein 16 grams, Sugar 65 grams

CHOCOLATE ALMOND ZUCCHINI BREAD



Chocolate Almond Zucchini Bread image

This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.

Provided by FlemishMinx

Categories     Quick Breads

Time 1h25m

Yield 2 9x5 inch loaves

Number Of Ingredients 12

3 eggs
2 cups sugar
1 cup salad oil
2 ounces unsweetened baking chocolate
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup almonds, thinly sliced or slivers

Steps:

  • Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
  • Beat eggs until lemon-colored.
  • Add sugar and oil, and beat just until well incorporated.
  • Melt chocolate in a pan over hot water.
  • Cool slightly, then stir into the egg mixture.
  • Add vanilla and zucchini.
  • In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
  • Add this to the zucchini mixture and stir well.
  • Add the almonds and stir until the batter is completely mixed.
  • Evenly divide the batter between the two loaf pans.
  • Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
  • Cool in pans 20 minutes, then turn out onto a rack.
  • Cool thoroughly before slicing.

ZUCCHINI-ALMOND-FIG QUICK BREAD WITH CHOCOLATE GLAZE



Zucchini-Almond-Fig Quick Bread with Chocolate Glaze image

Make this moist zucchini bread with figs and almonds absolutely decadent with a rich chocolate glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 20

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped dried figs
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa
2 tablespoons milk
1/4 teaspoon pure vanilla extract
Pinch of fine salt

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

VEGAN CHOCOLATE ZUCCHINI BREAD



Vegan Chocolate Zucchini Bread image

This rich, moist, chocolaty bread can be a special treat for breakfast or served as a dessert, and it's packed with a veggie at the same time! It's vegan with no eggs or dairy milk, using unsweetened applesauce and nut milk instead!

Provided by Tammy Lynn

Categories     Zucchini Bread

Time 1h10m

Yield 12

Number Of Ingredients 13

¾ cup cane sugar
¾ cup almond milk
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
⅓ cup cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
1 cup grated zucchini
½ cup vegan chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
  • Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
  • Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
  • Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

Nutrition Facts : Calories 177.7 calories, Carbohydrate 25 g, Fat 9.4 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 196.1 mg, Sugar 5.5 g

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