Chocolate Zucchini Bread Food

CHOCOLATE ZUCCHINI BREAD

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.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350. Beat eggs, oil, sugar, and vanilla. Stir in zucchini. Combine dry ingredients, add to zucchini mixture, and mix well. Mix in chocolate chips.
• Pour into two greased 8 x 4 x 2 inch loaf pans. Bake for 1 hour or untilbread tests done.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside.
• Grate the zucchini, using a medium sized grater. Set aside.
• In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.
• In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely.
• Makes one - 9 x 5 x 3 inch loaf.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon.
• Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Cool completely in the pan on a cooling rack.

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.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F.
• Mix the dry ingrdients (1 to 6) together.
• Mix the wet ingredients (7 to 13) together.
• Add the wet ingredients to the dry ingredients.
• Fold in the nuts and chocolate chips. You can also omit the chocolate chips but please don’t. Once they melt in the oven, they give such a yummy taste and awesome texture to the bread.
• Pour the batter into a greased 9X5 inch loaf pan.
• Let it bake for 45-50 minutes. (I checked mine after 35 minutes and kept an eye on the bread.) Check for doneness and remove the bread from the oven.
• Let it cool on the pan for 10 minutes. After this time, remove the bread from the pan and let it cool on the wire rack.
• Once it is completely cooled, slice and eat or store it in the refrigerator.
• Notes: This bread is not too sweet. That is the way I like it. But if you want it to be sweeter, increase the sugar or the honey. Entirely upto you.
• Also I thought this cake tasted much better the next day after being refridgerated over night, left to reach room temp for 20mins and then warmed through in the microwave for 15 seconds.

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 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.

CHOCOLATE ZUCCHINI BREAD II

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.

CHOCOLATE ZUCCHINI LOAF

Steps:

• In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

SPICED CHOCOLATE-ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Blend sugar and oil together in a mixing bowl. Beat in eggs and vanilla; add grated zucchini. Stir in flour, cocoa powder, cinnamon, baking soda, nutmeg, salt, baking powder, and allspice. Hand mix in chocolate chips and nuts. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean, about 50 minutes.

DOUBLE CHOCOLATE ZUCCHINI BREAD

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.

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.

CHOCOLATE ZUCCHINI BREAD

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.

GRANDMA'S CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
• Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
• Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix the dry ingredients slowly into the sugar mixture on medium speed until incorporated. Gently add chocolate chips, zucchini, and walnuts with a spoon. Pour batter equally into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into each loaf comes out clean, 40 to 50 minutes. Don't overcook.