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.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
DOUBLE CHOCOLATE ZUCCHINI BREAD
Everything for this decadent and veggie packed quick bread can be done in the food processor - no bowl washing required! Adapted from http://thehungryartist.wordpress.com/2012/05/02/monthly-lego-build-and-double-chocolate-zucchini-bread-with-secret-ingredient/
Provided by YummySmellsca
Categories Quick Breads
Time 2h
Yield 1 8x5 loaf, 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350F and grease an 8x5" loaf pan.
- In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
- Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
- Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
- Scrape into the loaf pan and smooth the top.
- Bake for 1 1/2 hours, or until it tests done.
- Cool in the pan for 30 minutes, then unmould onto a wire rack.
Nutrition Facts : Calories 168.3, Fat 5, SaturatedFat 1, Sodium 168.3, Carbohydrate 28.7, Fiber 4, Sugar 10.4, Protein 5.6
DECADENT DOUBLE CHOCOLATE ZUCCHINI BREAD
Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later.
Provided by Annz Recipez
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Spray two 9x5-inch loaf pans with cooking spray.
- In a large bowl, combine chocolate, cocoa, eggs, egg whites, sugar, oil, yogurt, zucchini, and vanilla. Beat well.
- Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
- Pour batter into prepared pans.
- Bake in preheated oven for 60-70 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean.
Nutrition Facts : Calories 186.6, Fat 7.9, SaturatedFat 2.8, Cholesterol 21.4, Sodium 198, Carbohydrate 28.3, Fiber 2.3, Sugar 16.9, Protein 3.7
DOUBLE CHOCOLATE PEANUT BUTTER ZUCCHINI BREAD
This is a variation of Double Chocolate Zucchini Bread from Beachbunnymom and a recipe I tried from a foodie blog http://thehungrydudes.com/reeces-pieces-chocolate-chip-banana-bread. It turned out great! My husband who is skeptical of zucchini bread loved it too. I'm making another couple of loaves tonight to take for my coworkers to try.
Provided by MCaram
Categories Breakfast
Time 1h20m
Yield 1 loaf, 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Line loaf pan with foil (saves clean up time).
- Mix together eggs, sugar, brown sugar, applesauce, vanilla, and zucchini.
- In a separate bowl sift together flour, baking soda, and salt.
- Add cocoa powder to zucchini mixture.
- Stir flour mixture into zucchini mixture and mix well.
- Stir chocolate and peanut butter chips into batter.
- Pour batter into loaf pan.
- Bake for about 60 minutes.
- Remove from oven, leave bread in loaf pan for about 10 minutes.
- Remove from loaf pan to cool on rack (can leave in foil).
Nutrition Facts : Calories 206.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 41.4, Sodium 169.1, Carbohydrate 39.5, Fiber 1.6, Sugar 24.4, Protein 4.3
PECAN ZUCCHINI BREAD
"Sour cream makes this the best quick bread I've ever come across," notes Audrey Lavoie. The Centerville, Ohio bake adds plenty of chopped pecans for a fun crunch that enhances the loaf's zucchini flavor.
Provided by Taste of Home
Time 1h15m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 163 calories, Fat 7g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 125mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD
Make and share this Kelly's Chocolate Chip and Pecan Zucchini Bread recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Nutrition Facts : Calories 3787.5, Fat 208.2, SaturatedFat 50.2, Cholesterol 279, Sodium 2008.7, Carbohydrate 474.4, Fiber 23.6, Sugar 304.9, Protein 42.7
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