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.
CHOCOLATE-NUT ZUCCHINI BREAD
Got more zucchini than you know what to do with? Turn them into this sweet, tender quick bread. If you're working with large zucchini, cut them in half lengthwise and scrape out the seeds before weighing. Macerating the grated zucchini-tossing it with sugar and letting it sit-helps draw out excess moisture to avoid the soggy, dense texture that often plagues zucchini bread. Watch the video series Homegrown/Homemade: Squash to see Fine Cooking's Sarah Breckenridge make this recipe.
Provided by Maryellen Driscoll
Categories Breakfast/brunch
Yield eight.
Number Of Ingredients 13
Steps:
- Position a rack in the center of the oven and heat the oven to 375°F. Butter a 8-1/2 x 4-1/2-inch metal loaf pan and dust with flour; tap out any excess. Using the large grating disk on a food processor, pass the zucchini vertically through the feed tube to grate. (If the zucchini is too wide to fit, slice in half lengthwise.) Discard any remaining ungrated portions wedged on top of the disk. Transfer the grated zucchini to a colander or sieve set over a bowl. Sprinkle 1 Tbs. of the sugar over the grated zucchini and toss to distribute. Sprinkle another 1 Tbs. sugar over the zucchini and toss again. Set aside for 20 minutes. In a small saucepan, melt the butter over medium-low heat. Pour the butter into a medium bowl and let cool slightly, 5 to 10 minutes. Whisk the remaining 3/4 cup sugar, coffee, yogurt or buttermilk, and eggs into the butter. In a large bowl, combine the flour, chocolate, walnuts, baking powder, baking soda, salt, and cinnamon. Squeeze the zucchini by the fistful to thoroughly wring out excess liquid. Add the zucchini to the wet ingredients and stir to combine. Pour over the flour mixture and, using a large wooden spoon, stir until just blended. Spoon the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool on a wire rack for 10 minutes. Loosen the edges with a knife and release the bread, turning it upright onto the rack until completely cooled.
Nutrition Facts : ServingSize eight.
ZUCCHINI NUT BREAD
This zucchini nut bread is a favorite of Spigolo chef Scott Fratangelo.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
CHOCOLATE CHIP ZUCCHINI BREAD
Received from a friend many years ago and love it!
Provided by colagal
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h50m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Grease and flour two 4x8-inch loaf pans.
- Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.
- Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.
- Stir the flour mixture into the zucchini mixture.
- Mix in chopped walnuts and chocolate chips.
- Pour the batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
- Let cool in pans for 10 minutes before removing to finish cooling on wire racks.
Nutrition Facts : Calories 374.5 calories, Carbohydrate 48.2 g, Cholesterol 34.9 mg, Fat 19.1 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 3.4 g, Sodium 248.5 mg, Sugar 28.6 g
GRANDMA'S CHOCOLATE ZUCCHINI BREAD
This super easy zucchini bread is so moist and chocolaty that it's easy to forget zucchini is in it! My husband even loves it and he's never been a fan of zucchini!
Provided by hawleywood
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
- Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
- Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don't overcook.
Nutrition Facts : Calories 291 calories, Carbohydrate 35 g, Cholesterol 33.4 mg, Fat 16.7 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 6.2 g, Sodium 193.5 mg, Sugar 22.6 g
CHOCOLATE ZUCCHINI BREAD WITH NUTS
Another way to use up all that zucchini! Moist and tasty. It can be used as a breakfast bread since it isn't as sweet as some chocolate zucchini breads.
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 1h30m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Lightly grease two 9x5 inch loaf pans.
- In a large bowl, combine eggs, sugar, cocoa, oil, grated zucchini, and vanilla; beat well.
- Stir in the flour baking soda, salt and cinnamon.
- Fold in the walnuts.
- 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 274.8, Fat 14.9, SaturatedFat 2.1, Cholesterol 39.7, Sodium 239.1, Carbohydrate 32.5, Fiber 1, Sugar 19.1, Protein 3.4
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