AMAZING CHOCOLATE ZUCCHINI BREAD
This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
Provided by NessTheMess
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
- Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 43.1 g, Cholesterol 35.5 mg, Fat 10.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 457 mg, Sugar 26 g
CHOCOLATE ZUCCHINI BREAD I
A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!
Provided by Diane
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g
DOUBLE CHOCOLATE ZUCCHINI BREAD
Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.
Provided by ciao4293
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Butter and flour 2 loaf pans.
- Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
- Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
- While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
- Stir the vanilla into the buttermilk.
- Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
- (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
- Fold in the zucchini and chocolate.
- Divide batter into the 2 pans.
- Bake until tester comes out clean, about 55 minutes.
- (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.
DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS
Provided by Cooking Channel
Time 1h45m
Yield 1 9 by 4-inch loaf or 3 mini loaves
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
- 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
- 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
- 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
- 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
- 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
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- In a large bowl mix together the oil, sugars, eggs, and vanilla extract. Fold in shredded zucchini.
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- Prepare a 8×4 loaf pan by greasing the bottom and sides (you can grease with coconut oil, butter, or PAM cooking spray)
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5/5 (73)Category Bread
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9×5 (or 8×4) loaf pan with nonstick spray. Set aside.
- Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!
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4.9/5 (13)Total Time 1 hr 10 minsCategory BreadsCalories 158 per serving
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch loaf pans with parchment paper and spray with baking spray. Or grease both pans generously.
- In a large mixing bowl, combine the eggs, vegetable oil, sour cream, sugar, and vanilla until blended. Add in flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Mix until combined.
- Fold in zucchini and 1 1/2 cups chocolate chips. Pour batter evenly into two prepared baking pans. Top with remaining chocolate chips.
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- Grease the insides of two 8½-inch x 5-inch loaf pans with butter. Dust the pans with granulated sugar.
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- Add all ingredients except the zucchini, dark chocolate chips, and cacao nibs (last 3) to a blender. Blender until completely smooth. Fold in the zucchini and dark chocolate chips. Stir very well to ensure the ingredients are well-incorporated.
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