Chocolate Coconut Zucchini Bread Food

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
• In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
• In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
• Slowly add dry ingredients to wet ingredients and mix until just combined.
• Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
• Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.

CHOCOLATE COCONUT ZUCCHINI BREAD

Steps:

• Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
• whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
• Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
• Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
• In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons

ZUCCHINI COCONUT BREAD

Steps:

• Preheat oven to 325 degree F.
• Grease 2 loaf pans.
• Combine all ingredients in mixing bowl.
• Mixture will be very thick.
• Pour equal amounts of batter into 2 loaf pans.
• Bake 1 hour and 15 minutes or until done.

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
• Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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.

COCONUT CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, combine oil, eggs and sugar.
• Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
• Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
• Add vanilla, chocolate chips and coconut; stir to blend.
• Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
• Cool slightly, then remove from pans and place on baking racks to completely cool.

VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat cane sugar, almond milk, applesauce, coconut oil, and vanilla together in a large mixing bowl using an electric mixer.
• Whisk together flour, cocoa powder, baking powder, cinnamon, salt, and baking soda in a separate bowl. Slowly add the dry mixture to the wet ingredients, using an electric mixer, until it is all mixed well together. Stir in the zucchini and 1/4 cup chocolate chips.
• Pour batter into the prepared bread pan and sprinkle the top with the remaining 1/4 cup chocolate chips.
• Bake in the preheated oven until the top springs back when lightly pressed and a toothpick inserted comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes. Once removed from the pan, allow to cool completely before slicing.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.