Chocolate Chip Zucchini Loaf Recipes

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 LOAF

Steps:

• Heat oven to 350ºF.
• Whisk egg and dressing in large bowl until blended; stir in zucchini. Combine remaining ingredients in separate bowl. Add to zucchini mixture; stir just until moistened.
• Pour into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 50 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.

CHOCOLATE ZUCCHINI LOAF

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire 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!

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.

ZUCCHINI CHIP LOAVES

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs, zucchini, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and raisins if desired., Pour into two greased 8x4-in. loaf pans. Bake at 325° 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. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.

ZUCCHINI-APPLESAUCE CHOCOLATE-CHIP LOAF

Steps:

• Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment.
• Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.
• Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.

CHOCOLATE CHIP ZUCCHINI LOAF

Steps:

• Preheat oven to 350F, spray 2 8x4 loaf pans with non-stick spray.
• In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt.
• In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil and vanilla.
• Stir in zucchini.
• Add wet ingredients to dry ingredients.
• Stir just until dry ingredients are moistened.
• DO NOT OVERMIX.
• Fold in chocolate chips.
• Spread batter evenly in prepared pans.
• Bake for 50 minutes, or until toothpick test done.
• Cool for 5 minutes in pans.
• Remove from pans, let cool before serving.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.