Chocolaty Chocolate Zucchini Bread Food

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 oven, prepare loaf pans: Preheat oven to 350°F, with a rack in the middle. Grease two 9x5-inch loaf pans with baking spray or butter.
• Beat sugar and eggs, add melted butter, instant coffee granules, almond extract: In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. You can do this with an electric mixer on medium speed, or by hand with a wooden spoon. (I'm lazy and use a mixer but it's easy enough to do by hand.) Add the melted butter, instant coffee granules, and almond extract and beat until smooth.
• Add zucchini to the egg mixture: Mix the shredded zucchini into the sugar egg mixture. Add the flour to the zucchini mixture in 3 additions, stirring to combine after each addition.
• Cool: Remove to a rack. Let cool in the pan for 5 minutes, then run a blunt knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack. Note that if you try to slice the chocolate zucchini bread before it has completely cooled, it will be rather crumbly. It's also easiest to slice with a bread knife.

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:

• 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:

• Beat eggs and sugar until fluffy.
• Add oil and vanilla.
• Gradually add the flour, cocoa, powder, soda, and salt. Mix well.
• Add in zucchini. Pour into 2 greased large loaf pans.
• Sprinkle chips on top of batter.
• Bake at 350°F for about 1 hour or until a knife comes out clean.

CHOCOLATY CHOCOLATE ZUCCHINI BREAD

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.

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.

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.