CHOCOLATE ZUCCHINI BREAD
Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.
Provided by Jamie
Categories Bread
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
- In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
- In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
- Slowly add dry ingredients to wet ingredients and mix until just combined.
- Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
- Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.
Nutrition Facts : Calories 296 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 31 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 slice, Sodium 206 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CHOCOLATE COCONUT ZUCCHINI BREAD
Quick and easy chocolate zucchini bread with coconut and chocolate chips
Provided by Janet Barton
Categories Breads
Time 1h5m
Number Of Ingredients 17
Steps:
- Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
- whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
- Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
- Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
- In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons
Nutrition Facts : ServingSize 1 slice, Calories 249 kcal, Carbohydrate 26 g, Protein 3 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 101 mg, Fiber 1 g, Sugar 17 g
DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)
Provided by á-160091
Number Of Ingredients 17
Steps:
- BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.
DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE
Summer's Delicious moist chocolate homemade quick zucchini bread topped with a sweet coconut glaze.
Provided by Melanie
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350. Lightly grease an 8" loaf pan.
- In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
- Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
- Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.
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
DARK CHOCOLATE BUTTERNUT SQUASH BREAD
Insanely delicious dark chocolate butternut squash bread lightened up and made gluten-free with whole grains, Greek yogurt, and applesauce. This creamy, low-calorie bread is what a chocolate lover's dreams are made of!
Provided by Megan Olson
Categories Bread Quick Bread Recipes
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
- Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
- Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.
Nutrition Facts : Calories 198.4 calories, Carbohydrate 27.2 g, Fat 8.9 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 370.7 mg, Sugar 13.8 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.
ZUCCHINI-HAZELNUT-CHOCOLATE-OAT QUICK BREAD WITH CHOCOLATE GLAZE
Double the chocolate in this zucchini bread with hazelnuts and oats by adding chocolate chips and a chocolate glaze.
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 21
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 hazelnuts, chocolate chips and oats 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.
DARK CHOCOLATE CHIP ZUCCHINI BREAD
A colleague brought this in one day for someone's birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! -Sally Newton, Smethport, Pennsylvania
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (12 slices each).
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, egg whites, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, chocolate chips and walnuts. , Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 209 calories, Fat 7g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
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DOUBLE DARK CHOCOLATE ZUCCHINI BREAD | KITCHEN CONFIDANTE
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4.6/5 (7)Total Time 1 hrCategory Bread, Brunch, DessertCalories 274 per serving
- Preheat the oven to 350°F with a rack placed in the center of the oven. Prepare an 8.5 x 4.5 x 2.75-inch loaf pan by spraying with baking spray and lining with parchment paper.
- If your zucchini has a lot of moisture, gently press between some paper towels to remove excess moisture. You don't need to squeeze it completely dry, just enough to make it less wet, if necessary.
- Whisk together the flour, cocoa powder, salt, baking soda, and baking powder in a separate large bowl.
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