Chocolate Wave Zucchini Bread Recipes

CHOCOLATE ZUCCHINI BREAD I

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.

CHOCOLATE ZUCCHINI BREAD

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.

CHOCOLATE WAVE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
• In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
• Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
• Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

CHOCOLATE WAVE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
• In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
• Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
• Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

CHOCOLATE WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
• Preheat the oven to 350°F
• Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat eggs until foamy (not too much- just foamy).
• To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
• Add the zucchini to the wet ingredients and stir until well combined.
• Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
• Cool bread in pan for about 20 minutes, then remove and devour.