Decadent Double Chocolate Zucchini Bread Recipes

DECADENT DOUBLE CHOCOLATE ZUCCHINI BREAD

Decadent Double Chocolate Zucchini Bread image

Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later.

Provided by Annz Recipez

Categories Quick Breads

Time 1h20m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 15

Ingredients

2 baking chocolate squares, melted
1/4 cup cocoa
2 eggs
2 egg whites
1 1/4 cups sugar
1/3 cup vegetable oil
1/3 cup low-fat vanilla yogurt
2 1/2 cups grated zucchini
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips or 3/4 cup dark chocolate chips

Steps:

Preheat oven to 350 degrees F.
Spray two 9x5-inch loaf pans with cooking spray.
In a large bowl, combine chocolate, cocoa, eggs, egg whites, sugar, oil, yogurt, zucchini, and vanilla. Beat well.
Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
Pour batter into prepared pans.
Bake in preheated oven for 60-70 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean.

Nutrition Facts : Calories 186.6, Fat 7.9, SaturatedFat 2.8, Cholesterol 21.4, Sodium 198, Carbohydrate 28.3, Fiber 2.3, Sugar 16.9, Protein 3.7

DOUBLE CHOCOLATE ZUCCHINI BREAD

Double Chocolate Zucchini Bread image

Everything for this decadent and veggie packed quick bread can be done in the food processor - no bowl washing required! Adapted from http://thehungryartist.wordpress.com/2012/05/02/monthly-lego-build-and-double-chocolate-zucchini-bread-with-secret-ingredient/

Provided by YummySmellsca

Categories Quick Breads

Time 2h

Yield 1 8x5 loaf, 10 serving(s)

Number Of Ingredients 18

Ingredients

1 cup about 1 oz fresh spinach, cooked
1 tablespoon olive oil
1 ripe banana
1/2 cup unsweetened applesauce
1/3 cup demerara sugar
150 g dessert style tofu (I used Sunrise Soya Custard Flavour)
2 teaspoons vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon dried ancho chile powder (optional but nummy!)
1/3 cup unsweetened cocoa
3/4 cup barley flour
3/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 medium zucchini, shredded
1/3 cup large chocolate chips
1/3 cup toasted pumpkin seeds

Steps:

Preheat the oven to 350F and grease an 8x5" loaf pan.
In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
Scrape into the loaf pan and smooth the top.
Bake for 1 1/2 hours, or until it tests done.
Cool in the pan for 30 minutes, then unmould onto a wire rack.

Nutrition Facts : Calories 168.3, Fat 5, SaturatedFat 1, Sodium 168.3, Carbohydrate 28.7, Fiber 4, Sugar 10.4, Protein 5.6

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