Chocolatewholewheatzucchinibread Recipes

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CHOCOLATE-ZUCCHINI BREAD



Chocolate-Zucchini Bread image

Add cocoa powder and chopped chocolate to this zucchini bread for a rich treat.

Provided by Food Network Kitchen

Time 3h

Yield 8

Number Of Ingredients 13

8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan
1 1/4 cups all-purpose flour, plus more for dusting the pan
2 tablespoons unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons vegetable oil
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1/4 cup buttermilk, at room temperature
1 cup shredded zucchini (about 8 ounces)
2 ounces semisweet chocolate, finely chopped
One 1/4-inch thick lengthwise slice zucchini, for garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
  • Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
  • Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
  • Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
  • Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.

SPICED CHOCOLATE-ZUCCHINI BREAD



Spiced Chocolate-Zucchini Bread image

Not your typical zucchini bread! The zucchini gives this quick bread great moisture, but really it's an excellent way for chocolate lovers to get their daily vegetable intake! It's a great alternative to brownies.

Provided by TheAngelique

Categories     Zucchini Bread

Time 1h5m

Yield 12

Number Of Ingredients 15

1 ½ cups white sugar
1 cup vegetable oil
3 large eggs
1 tablespoon vanilla extract
2 cups peeled and grated zucchini
2 ½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon baking powder
1 pinch ground allspice
1 (12 ounce) bag chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
  • Blend sugar and oil together in a mixing bowl. Beat in eggs and vanilla; add grated zucchini. Stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Hand mix in chocolate chips and nuts. Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 50 minutes.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 65.4 g, Cholesterol 46.5 mg, Fat 31.8 g, Fiber 3.6 g, Protein 6.8 g, SaturatedFat 8.3 g, Sodium 235.7 mg, Sugar 41.1 g

CHOCOLATE WAVE ZUCCHINI BREAD



Chocolate Wave Zucchini Bread image

This bread is moist and chocolaty, with a neat layered look.

Provided by Lisa Perry

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Yield 12

Number Of Ingredients 14

⅓ cup shortening
1 ⅓ cups white sugar
2 eggs
1 ½ cups grated zucchini
⅓ cup water
1 teaspoon vanilla extract
1 ⅔ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
1 teaspoon pumpkin pie spice
⅓ cup chopped walnuts
3 tablespoons unsweetened cocoa powder
⅓ cup mini semi-sweet chocolate chips

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.

Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 226.5 mg, Sugar 25.3 g

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



Chocolate Zucchini Bread image

This recipe is from the Joy of Baking website. It is the best zucchini recipe I've ever tried! I used half whole wheat flour & half all-purpose flour and I've never had a problem with the bread drying out.

Provided by dklopp

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 14

1 1/2 cups zucchini, shredded (about 1/2 pound or 227 grams)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup safflower oil or 1/2 cup canola oil
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
  • Grate the zucchini, using a medium sized grater. Set aside.
  • In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
  • In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
  • Makes one - 9 x 5 x 3 inch loaf.

Nutrition Facts : Calories 311.6, Fat 16.4, SaturatedFat 3.6, Cholesterol 42.3, Sodium 215.9, Carbohydrate 41.4, Fiber 2.8, Sugar 28, Protein 4.2

CHOCOLATE WHOLE WHEAT ZUCCHINI BREAD



Chocolate Whole Wheat Zucchini Bread image

I tweaked HeatherFeather's Recipe #61794 whole wheat zucchini bread to make this and wanted to post it to see what the nutritional values are.

Provided by Nado2003

Categories     Quick Breads

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

1 cup all-purpose flour
1 cup whole wheat flour
1 cup granulated sugar
1/2 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3 eggs (you may use egg substitutes)
1/2 cup applesauce
1/2 cup buttermilk
1 teaspoon vanilla extract
3 cups fresh zucchini, unpeeled, shredded

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.

Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 46.9, Sodium 249.3, Carbohydrate 38.1, Fiber 3.2, Sugar 18.1, Protein 5.4

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