Chocolate Zucchini Banana Bread Food

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-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
• Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
• Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
• Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.

SUPER MOIST VEGAN CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.
• Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams.
• In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.
• Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.
• Fold in the zucchini and chocolate chips.
• Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean.
• Let the loaf cool in the pan for 15 minutes for removing and slicing.
• Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.

CHOCOLATE ZUCCHINI BREAD I

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.

HEALTHY MARBLED CHOCOLATE ZUCCHINI BANANA BREAD

Steps:

• Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper.
• In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.
• In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. (We'll be adding the coconut oil later.)
• Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.
• Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in the cocoa powder, almond milk and ¼ cup chocolate chips into one of the batters, mixing until just combined.
• Spoon half of the regular batter into prepared loaf pan, then top with half of the chocolate batter. Repeat with remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times (do not overdo this or the batters will start to come together and look crazy). Sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour or until a tester comes out clean or with just a few crumbs attached.
• Cool in the pan on a wire rack for at least 10 minutes, then remove from the pan and place on the wire rack to cool completely.

BANANA-ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. In a large bowl, whisk flour, baking powder, baking soda, cinnamon and salt. In another bowl, whisk eggs, bananas, sugar and oil. Add to flour mixture; stir just until moistened. Fold in zucchini and pecans. Pour into 2 greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely.

CHOCOLATE ZUCCHINI BANANA BREAD

Steps:

• Preheat oven to 350. In one bowl, mix the eggs, cooking oil, mashed banana, vanilla, zucchini, and sugar. Let it set until the sugar has partly dissolved (about 15 minutes). Mix in melted chocolate (chocolate will not dissolve completely, giving the bread a slightly marbled look).
• In another bowl, combine the flour, salt, baking soda, cinnamon, nutmeg, and nuts.
• Sift the dry ingredients slowly into the wet ingredients. Stir until just mixed and pour into loaf pans coated in baking spray. Bake for approximately one hour. Makes two loaves.