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 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
SPICY CHOCOLATE ZUCCHINI BREAD
Rich and dense zucchini bread studded with chocolate chips and packed with a spicy cayenne kick.
Provided by Macheesmo
Categories Side Dish
Time 2h
Yield 1
Number Of Ingredients 12
Steps:
- Whisk together dry ingredients (flour, salt, baking powder, baking soda, cayenne pepper) in a bowl.
- Whisk together sugar, vegetable oil, syrup , eggs, and vanilla extract in a separate bowl.
- Stir dry ingredients into wet ingredients. Then fold in zucchini and chocolate chips.
- Pour thick batter into a 9x5-inch loaf pan that has been lightly buttered and floured.
- Bake bread at 350°F for 70-75 minutes until a tester comes out clean.
- Let bread cool for 5 minutes in pan, then invert and carefully remove bread. Let cool for another 15-20 minutes before slicing.
- To store, wrap tightly in plastic wrap and store in the fridge for up to a week.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY
This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don't worry about squeezing excess liquid from the zucchini - it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving - but you might not be able to wait that long!
Provided by Marigrace Angelo
Categories Bakery Goods
Time 2h25m
Yield 10 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 479 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams
ZUCCHINI SPICE BREAD
Kids won't even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
CHOCOLATE SPICE ZUCCHINI CAKE
Make and share this Chocolate Spice Zucchini Cake recipe from Food.com.
Provided by Iron Bloomers
Categories Dessert
Time 1h15m
Yield 1 ten inch tube cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Grease and flour a 10-inch fluted tube pan.
- Preheat oven to 350°.
- Stir together flour, baking powder, cocoa, spices, salt and baking soda; set aside.
- In large bowl beat oil and brown sugar till well combined.
- Add eggs and vanilla, blending well.
- Stir in zucchini.
- Stir nuts and raisins into dry mixture and then stir dry into the wet mixture until well mixed.
- Pour into prepared pan.
- Bake 350° 45-50 minutes till it tests done.
- Cool 15 minutes, then turn out and finish cooling on wire rack.
- Serve plain or topped with Cool whip/or whipped cream.
CHOCOLATE WAVE ZUCCHINI BREAD
This bread is moist and chocolaty, with a neat layered look.
Provided by Lisa Perry
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
- In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 226.5 mg, Sugar 25.3 g
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
SASKATCHEWAN CHOCOLATE SPICE BREAD
I found this in a magazine promoting our Saskatchewan grains and had to try it. This bakes up with a wonderful texture and who doesn't love chocolate and spice? The magazine suggested spreading it with ginger marmalade which sounds wonderful. Slices of this bread will carry well in a packed lunch.
Provided by Annacia
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well.
- Position a rack in the middle level of the oven; preheat to 350°F.
- Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper.
- Whisk the eggs in a large bowl to break them up, then whisk in both sugars.
- Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream.
- Add the flour mixture to the egg mixture all at once; gently whisk until smooth.
- Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners.
- Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean.
- Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.
DOUBLE CHOCOLATE ZUCCHINI BREAD
Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.
Provided by ciao4293
Categories Quick Breads
Time 1h5m
Yield 2 loaves
Number Of Ingredients 13
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.
CHOCOLATE ZUCCHINI BREAD
Make and share this Chocolate Zucchini Bread recipe from Food.com.
Provided by itsjustme
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 501.2, Fat 24.2, SaturatedFat 3.7, Cholesterol 55.8, Sodium 392.8, Carbohydrate 67.6, Fiber 2.7, Sugar 40.9, Protein 6.3
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