Chocolate Cinnamon Zucchini Bread Food

CHOCOLATE ZUCCHINI BREAD

Steps:

• In a mixing bowl, beat eggs, oil, sugar and vanilla.
• Stir in zucchini.
• Combine dry ingredients; add to zucchini mixture and mix well.
• Pour into two greased 8x4x3-inch loaf pans.
• Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.

CHOCOLATE ZUCCHINI BREAD

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.

CHOCOLATE-CINNAMON ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
• Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
• Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients., Transfer to two greased 8x4-in. loaf pans. Bake at 350° 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.

CINNAMON ZUCCHINI BREAD

Steps:

• In a small bowl, beat the sugar, applesauce, oil, egg whites and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt, nutmeg and baking soda; gradually beat into sugar mixture. Fold in zucchini and raisins. , Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

DOUBLE CHOCOLATE ZUCCHINI BREAD

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.

CINNAMON ZUCCHINI BREAD

Steps:

• Beat oil and sugar together then add all other ingredients.
• Mix and pour into TWO bread loaf pans.
• Bake 325 degrees for 50 to 60 minutes.
• Done when toothpick in center comes out clean.
• You can add 1 cup raisins soaked in hot water for 30 minutes and/or either l to 1 ½ cup chopped pecans or walnuts-- makes the best sweetbread you’ve ever tasted even better!
• Freezes well – I give them as gifts throughout the year, potlucks and family gatherings.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350. Beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients, add to zucchini mixture, and mix well. Mix in chocolate chips.
• Pour into two greased 8 x 4 x 2 inch loaf pans. Bake for 1 hour or untilbread tests done.

CHOCOLATE ZUCCHINI LOAF

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.

CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
• In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
• Pour half of the wet ingredients, about 2 cups, into a medium bowl.
• In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
• In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
• Fold the dry ingredients into the remaining bowl of wet ingredients.
• Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
• Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
• Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
• Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
• Enjoy!