Double Chocolate Zucchini Bread Recipes

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DOUBLE CHOCOLATE ZUCCHINI BREAD



Double Chocolate Zucchini Bread image

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

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (NOT dutch process)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs, at room temp
1/2 cup buttermilk, also at room temp
1 teaspoon vanilla extract
2 cups zucchini, unpeeled and shredded
4 ounces bittersweet chocolate, finely chopped

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.

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you're in need of a chocolate fix.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h20m

Yield One {8½ x 4½-inch|22 x 11-cm} loaf

Number Of Ingredients 12

1 stick (½ cup) unsalted butter
¾ cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon espresso powder or instant coffee (optional)
2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
  • Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  • Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  • Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  • Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 slice, Calories 231, Fat 10g, Carbohydrate 33g, Protein 3g, SaturatedFat 6g, Sugar 21g, Fiber 1g, Sodium 184mg, Cholesterol 41mg

DOUBLE-CHOCOLATE ZUCCHINI BREAD



Double-Chocolate Zucchini Bread image

We added zucchini and chocolate chips to Betty Crocker™ Super Moist™ milk chocolate cake mix to create a doubly delicious, double-chocolate zucchini bread.

Provided by By Brooke Lark

Categories     Side Dish

Time 3h

Yield 16

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ milk chocolate cake mix
3 eggs
1 1/2 cups shredded zucchini
3 teaspoons vanilla
1 tablespoon ground cinnamon
1 tablespoon butter, melted
1/2 cup granulated sugar
1/2 cup miniature semisweet chocolate chips
1/2 cup powdered sugar

Steps:

  • Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.
  • In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.
  • Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.

Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 0 g

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

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 RECIPE RECIPE - (4.6/5)



Double Chocolate Zucchini Bread Recipe Recipe - (4.6/5) image

Provided by sleeping-giant

Number Of Ingredients 13

2 cups all-purpose flour
1 cup unsweetened cocoa
1 teaspoon table salt
2 teaspoons baking soda
1 teaspoon ground allspice
1 1/2 teaspoons ground cinnamon
1 1/2 cups unpacked brown sugar
1 cup unsweetened applesauce
3/4 cup regular egg substitute
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups zucchini, shredded
1 cup mini chocolate chips

Steps:

  • Preheat oven to 350 degrees. Prepare 2 loaf pans with nonstick cooking spray. In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside. In a medium bowl whisk together the sugar and applesauce. Beat in egg substitute until just combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined. Divide batter equally among the two loaf pans. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 45 to 55 minutes; rotating halfway through baking time. Cool loafs in pan for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

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