Donnas Chocolate Zucchini Bread Recipes

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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.

DONNA'S CHOCOLATE ZUCCHINI BREAD



Donna's Chocolate Zucchini Bread image

This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!

Provided by Donna Casteel

Categories     Zucchini Bread

Time 1h30m

Yield 24

Number Of Ingredients 12

3 eggs
2 cups white sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
  • Sift together flour, salt, cinnamon, baking powder, and soda.
  • In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
  • Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 31 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 165.2 mg, Sugar 17.3 g

DONNA'S CHOCOLATE ZUCCHINI BREAD



Donna's Chocolate Zucchini Bread image

This is a moist and chocolatey bread that can be used for breakfast, dessert, or snacking . Try frosted with a powdered sugar glaze!!

Provided by Donna Casteel

Categories     Zucchini Bread

Time 1h30m

Yield 24

Number Of Ingredients 12

3 eggs
2 cups white sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon baking powder
1 teaspoon baking soda
1 cup chopped almonds
2 cups grated zucchini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
  • Sift together flour, salt, cinnamon, baking powder, and soda.
  • In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
  • Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

Nutrition Facts : Calories 259.7 calories, Carbohydrate 31 g, Cholesterol 23.3 mg, Fat 14.2 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 165.2 mg, Sugar 17.3 g

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

My wife found the original version of this recipe in the 2003 Penzeys fall catalog. We have adjusted it to our liking.

Provided by Toby Jermain

Categories     Quick Breads

Time 1h30m

Yield 2 loaves

Number Of Ingredients 15

3 large eggs
2 cups sugar
1/2 cup peanut oil or 1/2 cup canola oil
1/2 cup applesauce
1 teaspoon pure vanilla extract
2 tablespoons butter
6 tablespoons unsweetened cocoa powder
2 cups packed zucchini, grated, about 4 medium zucchini (see note*)
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3/4 cup semi-sweet chocolate chips
2 teaspoons flour
2 cups chopped nuts, to taste (highly desirable) (optional)

Steps:

  • Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
  • In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
  • In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
  • If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
  • Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
  • Sift together the 2 cups flour, baking soda, salt, and cinnamon.
  • Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
  • In another small bowl, coat the chocolate chips with the 2 Tsp flour.
  • This helps prevent them from sinking to the bottom of the pan.
  • Stir the flour-coated chocolate chips into the batter.
  • Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.

Nutrition Facts : Calories 2345.6, Fat 95.7, SaturatedFat 31.5, Cholesterol 347.8, Sodium 2022.6, Carbohydrate 364.9, Fiber 15.6, Sugar 237.8, Protein 30.2

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