CHOCOLATE ZUCCHINI BREAD
Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h5m
Number Of Ingredients 14
Steps:
- Bread: Preheat oven to 350 degrees. Butter a 10-by-5-inch loaf pan. Line with parchment, leaving an overhang on two long sides, then butter and flour paper.
- Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together butter, eggs, vanilla, and zucchini. Stir into dry mixture, then fold in chocolate. Pour into pan, smoothing top with a spatula. Bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let cool 20 minutes on a wire rack, then remove from pan and cool completely.
- Glaze: In a small bowl, combine sugar and milk. Whisk until smooth. Pour glaze over bread, then sprinkle with poppy seeds. Let stand until set, about 20 minutes, then cut into slices to serve. Bread will keep, unglazed, at room temperature for up to 3 days.
CHOCOLATE-ZUCCHINI BREAD
Add cocoa powder and chopped chocolate to this zucchini bread for a rich treat.
Provided by Food Network Kitchen
Time 3h
Yield 8
Number Of Ingredients 13
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.
CHOCOLATE ZUCCHINI BREAD I
A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!
Provided by Diane
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g
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
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
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
CHOCOLATE ZUCCHINI BREAD II
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
Provided by Shanna
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.9 g, Cholesterol 27.9 mg, Fat 18.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 230 mg, Sugar 25.1 g
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 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
CHOCOLATY CHOCOLATE ZUCCHINI BREAD
Want to amp up your zucchini bread recipe? Give this chocolate version a try. It is so good it will convert anyone to a zucchini bread fan. Easy to make, this rich bread is perfect without the chocolate chips, but adding them takes it to a whole new level of yumminess. Once baked, it's moist, dense and full of chocolate.
Provided by Missy Wimpelberg
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with baking spray.
- 2. Grate zucchini.
- 3. I like to leave the grated zucchini in a colander so it can drain while mixing the other ingredients. Or you can just lightly press the extra liquid before adding the zucchini.
- 4. Whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl. Whisk until there the ingredients are well combined.
- 5. In a separate large bowl, beat together the sugar and eggs until smooth. Add the melted butter, instant coffee granules, and vanilla extract and beat until smooth.
- 6. Add the shredded zucchini into the sugar-egg mixture.
- 7. Then add the flour to the zucchini mixture in small additions, stirring to combine after each addition.
- 8. Stir until well blended. Fold in all but a small handful of chocolate chips.
- 9. Pour batter into greased pan. Sprinkle with a handful of chocolate chips.
- 10. Place into the oven. Bake for 50 minutes at 350°F or until a skewer inserted into the center comes out clean and easily.
- 11. Let cool in the pan for 5 minutes. Remove from the loaf pans and let cool completely on a rack.
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From 2sistersrecipes.com
5/5 (1)Estimated Reading Time 5 minsServings 10Total Time 1 hr
- Preheat oven to 350 degrees. Butter a 9-inch loaf pan with some butter and dust with cocoa powder and set aside.
- In one large bowl, whisk together sugar and egg and egg yolk until smooth and it is a pale yellow color, about 1 to 2 minutes. Add (slightly cooled) melted butter and vanilla extract and continue to whisk until smooth. Whisk in the zucchini. Then slowly whisk in the cocoa powder, baking soda, cinnamon, salt, and flour until all the flour mixture is well incorporated, about 2 minutes or 25 strokes. Finally, fold in the chocolate chips.
- Transfer batter to the loaf pan. Bake for 45 to 50 minutes. Bread should be done when a toothpick inserted comes out clean. Allow the bread to slightly cool in the pan for about 5 minutes, transfer to a rack to cool completely.
- In a small double boiler, heat 1 tablespoon of heavy cream for 1 minute, then add the chocolate chips. Stir the chips until they melt and remove from heat.
CHOCOLATE ZUCCHINI BREAD - RECIPETIN EATS
From recipetineats.com
5/5 (52)Total Time 1 hr 20 minsCategory Baking, SweetCalories 437 per serving
- Grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (Note 4)
CHOCOLATE ZUCCHINI BREAD - JO COOKS
From jocooks.com
4.4/5 (49)Calories 144 per servingCategory Bread, Breakfast, Dessert
- Mix dry ingredients: In a large bowl mix all the dry ingredients, flour, cocoa powder, baking powder, baking soda, salt and cinnamon.
- Mix wet ingredients: In another bowl whisk the egg, applesauce, yogurt and brown sugar together. Stir in the zucchini.
- Combine wet and dry: Pour the wet ingredients over the dry ingredients and mix until well combined. Fold in the chocolate chips until they are evenly dispersed in the batter.
RICH AND FUDGY CHOCOLATE ZUCCHINI BREAD - ALSO THE …
From alsothecrumbsplease.com
Ratings 4Calories 261 per servingCategory Breakfast, Dessert
- Preheat oven to 350°F/175°C. Line a 9x5" (23x13cm) loaf pan with parchment paper. Set aside.
- Take shredded zucchini and squeeze one time lightly with your hand. Discard excess liquid. Add zucchini and chocolate chips to the batter and stir in to combine.
DOUBLE CHOCOLATE ZUCCHINI BREAD - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (75)Category Bread
- Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Spray a 9×5 (or 8×4) loaf pan with nonstick spray. Set aside.
- Place the shredded zucchini on a couple paper towels to absorb some (but not all!) moisture. Press a paper towel on top as well. Set aside until step 4.
- In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, instant coffee, and chocolate chips together until combined. Set aside.
- In a medium bowl, whisk the eggs, oil, yogurt, sugar, and vanilla together until completely combined. Pour the wet ingredients into the dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini. Pour/spoon batter into prepared baking pan, scraping up every last drop. Trust me, you want it all!
CHOCOLATE ZUCCHINI BREAD RECIPE - TWO PEAS & THEIR POD
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4.9/5 (258)Calories 305 per servingCategory Snack
- Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
- In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.
- Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in 3/4 cup of the chocolate chips.
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5/5 (56)Calories 161 per servingServings 16
- Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
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From therecipecritic.com
5/5 (2)Total Time 1 hr 10 minsCuisine AmericanCalories 313 per serving
- Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Mix topping ingredients and set aside.
- Whisk together flour, cinnamon, baking soda, salt, cocoa powder in a small bowl until combined. Set aside.
- In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
- Fold in the grated zucchini. Add the remaining dry flour ingredients. Stir to combine and lastly fold in the chocolate chips.
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From favfamilyrecipes.com
5/5 (4)Total Time 1 hr 20 minsCategory BreadCalories 395 per serving
- Preheat oven to 350 degrees. Grease 2 loaf pans (8 1/2 x 4 1/s) with nonstick cooking spray.Microwave butter in a large bowl for one minute, or until melted. Stir sugars into butter until completely smooth. Stir in eggs and vanilla.
- In a medium-sized bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda. Add dry ingredients to the butter mixture. Stir until well combined. The batter will be very thick.
- Stir in shredded zucchini and 1 1/2 cups chocolate chips.Divide the batter equally between the two prepared loaf pans. Evenly spread the batter in the pans. Sprinkle remaining 1/2 cups chocolate chips on top of loaves before baking.
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From celebratingsweets.com
5/5 (1)Total Time 1 hr 5 minsCategory BreakfastCalories 327 per serving
- On a clean kitchen towel or several paper towels, spread out the shredded zucchini in an even layer. Allow the towels to soak up any excess moisture while you continue with the rest of the recipe.
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From foodess.com
Estimated Reading Time 4 mins
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5/5 (2)Total Time 1 hr 15 minsCategory DessertCalories 324 per serving
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From shugarysweets.com
4.9/5 (13)Total Time 1 hr 10 minsCategory BreadsCalories 158 per serving
- Preheat oven to 350 degrees F. Line the bottoms of two 9-inch loaf pans with parchment paper and spray with baking spray. Or grease both pans generously.
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From mylifecookbook.com
5/5 (2)Calories 171 per servingCategory Snack
- Chop zucchini into large chunks and add to a blender. Blend on the lowest setting until the zucchini looks like rice or has be grated.
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4/5 (1)Category Cakes And PiesCuisine AmericanTotal Time 1 hr 10 mins
- Preheat the oven to 350°F (180°C) and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.
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