Chocolate Whole Wheat Zucchini Bread Food

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside.
• In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans.
• Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.

CHOCOLATE WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
• Preheat the oven to 350°F
• Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat eggs until foamy (not too much- just foamy).
• To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
• Add the zucchini to the wet ingredients and stir until well combined.
• Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
• Cool bread in pan for about 20 minutes, then remove and devour.

WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Spray a 9" round baking tin with nonstick spray and preheat the oven to 350°F.
• Stir together both types of flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
• Make a well in the center of this mixture.
• In another bowl, beat egg whites until foamy (not too much- just foamy, NOT to make a meringue).
• To the egg whites, add applesauce, buttermilk, and vanilla and stir using a wooden spoon.
• Stir in the zucchini until well combined.
• Pour this wet mixture into the"well" you made in the flour mixture and stir just until ingredients are all moistened and gently combined- press out any large lumps with your spoon, but don't overmix.
• Gently fold in the nuts, if using,- don't overmix or you will have tough bread.
• Pour into the prepared pan and bake for about 40-50 minutes or until a toothpick tests clean.
• Cool bread in pan for 10 minutes, then remove to a wire rack to cool completely.

WHOLE WHEAT CHOCOLATE ZUCCHINI BREAD

Steps:

• preheat oven to 350.
• grate zucchini in food processor with applesauce.
• mix oil, eggs and sugar in mixing bowl until fully incorporated.
• add sour cream, cocoa and salt.
• gently mix in the final ingredients to avoid overbeating.
• Pour into greased bread pan and bake for 50-60 minutes.

100% WHOLE WHEAT ZUCCHINI BREAD

Steps:

• Mix sugar, oil, eggs, grated zucchini and vanilla in a large bowl.
• In a separate bowl sift whole wheat flour, salt, baking soda, cinnamon and baking powder.
• Add dry ingredients to wet, stirring to combine well.
• Add chopped nuts.
• Bake at 350°F for 45/50 minutes.