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
CHOCOLATE CHIP ZUCCHINI BREAD
Chocolate Chip Zucchini Bread. Super moist, soft and loaded with chocolate chips! A great way to use up zucchini from your garden!
Provided by Kelley Simmons
Categories Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
- Fold in the zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!
Nutrition Facts : Calories 368 kcal, Carbohydrate 46 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 187 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE ZUCCHINI LOAF
This is incredible for breakfast, snacking, or even as a dessert! While it is lovely at room temperature it becomes AMAZING when warmed or toasted!! Special note - you can replace the cinnamon with Chinese 5-Spice Powder for a slightly different version that is equally delicious. Obviously, if you have nut allergies or simply...
Provided by C L Hackett
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350. Grease two 8 1/2" x 4 1/2" loaf pans.
- 2. In a medium bowl, combine flour, cocoa, cinnamon, baking powder & powder soda, plus salt. Mix well and set aside.
- 3. In a large bowl, combine sugar and eggs; beat well. Add oil, vanilla and the banana; beat until combined. Stir in Zucchini and add the flour mixture. Stir until just moistened. Finally, add in nuts and/or the chocolate chips/chunks.
- 4. Pour mixture into the greased loaf pans and bake for 55-60 minutes. Cool in Pans for 10 min. Then finish on racks.
- 5. ** I do not actually measure the grated zucchini. I simply use what I have on hand. The bread turns out terrific with any measurement in-between 2 and 3 cups.
CHOCOLATE CHIP ZUCCHINI BREAD
Moist zucchini bread gets a simple makeover with chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Adjust rack to the middle position and preheat the oven to 325 degrees F.
- Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
- Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
- Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
- Cool completely in the pan on a cooling rack.
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
CHOCOLATE CHIP-ZUCCHINI LOAF
Our zucchini loaf was moist, tender and delicious all on its own. But with chopped chocolate, it's moist, tender, delicious-and chocolatey.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Whisk egg and dressing in large bowl until blended; stir in zucchini. Combine remaining ingredients in separate bowl. Add to zucchini mixture; stir just until moistened.
- Pour into 8x4-inch loaf pan sprayed with cooking spray.
- Bake 50 min. or until toothpick inserted in center comes out clean. Cool bread in pan 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 16 g, Protein 2 g
CHOCOLATE CHIP ZUCCHINI LOAF
Taken from "Crazy Plates" cookbook. Sneaky way to get some vegetable into your diet. Who can say no to chocolate?? UPDATE: I made this again today, for dessert. I served it like a cake/brownie with mocha ice cream. Yummy!
Provided by WaterMelon
Categories Quick Breads
Time 1h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F, spray 2 8x4 loaf pans with non-stick spray.
- In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil and vanilla.
- Stir in zucchini.
- Add wet ingredients to dry ingredients.
- Stir just until dry ingredients are moistened.
- DO NOT OVERMIX.
- Fold in chocolate chips.
- Spread batter evenly in prepared pans.
- Bake for 50 minutes, or until toothpick test done.
- Cool for 5 minutes in pans.
- Remove from pans, let cool before serving.
Nutrition Facts : Calories 186.8, Fat 5.7, SaturatedFat 1.5, Cholesterol 0.1, Sodium 196.7, Carbohydrate 32.2, Fiber 1.7, Sugar 17.8, Protein 3.5
ZUCCHINI CHIP LOAVES
This bread has won many ribbons at our fall fair. The recipe yields two nicely spiced loaves-one for eating and one for sharing. I like to make it for family and friends. -Chantelle Ross, Forest Grove, British Columbia
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, beat the eggs, zucchini, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips and raisins if desired., Pour into two greased 8x4-in. loaf pans. Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap and freeze cooled loaves in plastic and foil. To use, thaw at room temperature.
Nutrition Facts : Calories 266 calories, Fat 12g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 120mg sodium, Carbohydrate 38g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
EDIE'S ZUCCHINI CHOCOLATE CHIP BREAD
From a TOH booklet I found at a yard sale and submitted by Edie D. from Utah. This makes 2 loaves so beware! It freezes well but if you really only want one loaf, please halve the recipe. A pretty easy recipe to stir up. Moist and full of flavors.
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 15
Steps:
- Prepare two 8x4x2 inch loaf pans by spraying with non-stick spray or greasing with butter or shortening.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
- In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla.
- Stir wet ingredients into the dry ingredients just until moistened (do not over mix or it will cause a very dense bread).
- Gently fold in the zucchini, nuts and chocolate chips.
- Transfer batter evenly into the two prepared bread loaf pans.
- Bake at 350F for 55-60 minutes or until a pick comes out clean from the center.
- Cool for 10-15 minutes before inverting bread onto wire rack to cool completely.
- Do not attempt to slice until bread is completely cool.
Nutrition Facts : Calories 181.3, Fat 8, SaturatedFat 1.6, Cholesterol 17.4, Sodium 123.2, Carbohydrate 26.2, Fiber 1.1, Sugar 16.1, Protein 2.7
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
CHOCOLATE ZUCCHINI LOAF
Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP ZUCCHINI BREAD
Make and share this Chocolate Chip Zucchini Bread recipe from Food.com.
Provided by cookiedog
Categories Quick Breads
Time 1h5m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.
- Sift together flour, baking powder, salt, spices and baking soda.
- In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest. Stir in sifted ingredients. Pour into prepared loaf pans.
- Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.
Nutrition Facts : Calories 279.1, Fat 15.3, SaturatedFat 2.9, Cholesterol 26.4, Sodium 167.8, Carbohydrate 34.2, Fiber 1.4, Sugar 21, Protein 3.2
ZUCCHINI CHOCOLATE CHIP CAKE
This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.
Provided by H Sankey
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
- Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 42 g, Cholesterol 39.1 mg, Fat 17 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 150.1 mg, Sugar 25.3 g
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- Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.
- Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
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- Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
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- In a large mixing bowl combine the oil, sugar, eggs, Greek yogurt and vanilla. Beat on high speed untl combined, about a minute.
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- Preheat the oven to 325 degrees. Coat an 8x4 inch loaf pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Slice off the stem from the zucchini and, using a box grater, grate it into a medium bowl (do not peel). Stir in the sugar, eggs, butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are moistened. Fold in the chocolate chips and nuts (if using) and pour into the prepared loaf pan. Sprinkle the top with the turbinado sugar (if using) and bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
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