CHOCOLATE ZUCCHINI BREAD
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
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
KELI'S TRIPLE CHOCOLATE ZUCCHINI BREAD
My fabulous co-worker Keli recently mentioned how much she loves chocolate zucchini bread. I've always been a fan of zucchini bread but had never tried it with chocolate. So using Keli as my Guinea pig I gave chocolate zucchini bread a try. This triple chocolate recipe is wonderfully decadent but still somewhat 'healthy'. This recipe makes two regular size loaves or 5 mini loaves (use 1 cup for each mini loaf pan).
Provided by breckamy
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350 degrees. Prepare two loaf pans with non-stick spray, set aside.
- Melt chocolate in a microwave safe bowl in the microwave, stir.
- Sift together, flour, cocoa powder, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl whisk, melted chocolate, apple sauce, vegetable oil, sugar, and vanilla. Add eggs, one at a time, whisking well after each egg. Stir in zucchini.
- Stir flour mixture into zucchini mixture until combined. Stir in chocolate chips. Pour batter into prepared loaf pans.
- Bake regular loaf pans for 50-70 minutes, mini's bake in 25-30 minutes in my oven.
Nutrition Facts : Calories 225.4, Fat 5.3, SaturatedFat 2.9, Cholesterol 23.2, Sodium 242.7, Carbohydrate 44, Fiber 2.7, Sugar 25.7, Protein 4.2
TRIPLE CHOCOLATE ZUCCHINI BREAD
This is a recipe a co-worker of mine brought in as we are all trying to eat healthy, and makes great use of Zucchini. Also helpful in getting the little ones to eat such a vegetable! It is a heavy bread that is surprisingly tasty.
Provided by Surround Sound
Categories Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350. Place sugars, oil, and egg beaters in a large mixing bowl and mix until blended. Stir in applesauce. Combine flours, cocoa, chocolate, baking soda, cinnamon and salt and stir well with whisk. Add flour mixture to sugar mixture beating until just moist, stir in zucchini and chocoalte chips. Spoon batter into a loaf pan (or double recipe and put into 9 x 13) coated with cooking spray. Bake 350 1 hour, cool in pan 10 minutes ENJOY!
Nutrition Facts : Calories 198.8, Fat 4.2, SaturatedFat 2.2, Sodium 220.3, Carbohydrate 39.4, Fiber 3.6, Sugar 15.4, Protein 4.2
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.
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