CHOCOLATE CHIP ZUCCHINI BREAD
Chocolate Chip Zucchini Bread. Super moist, soft and loaded with chocolate chips! A great way to use up zucchini from your garden!
Provided by Kelley Simmons
Categories Breakfast
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
- Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
- Fold in the zucchini and chocolate chips.
- Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!
Nutrition Facts : Calories 368 kcal, Carbohydrate 46 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 18 mg, Sodium 187 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
SKILLET ZUCCHINI BREAD WITH CHOCOLATE CHIP STREUSEL
Bake up a chocolate-studded zucchini bread-perfect to use up extra zucchini from the garden.
Provided by By Cindy Rahe
Categories Breakfast
Time 45m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 9- to 10-inch cast-iron skillet with cooking spray.
- In medium bowl, mix zucchini, 3/4 cup sugar, the oil, vanilla and eggs.
- In large bowl, mix 1 1/2 cups flour, the baking soda, baking powder, salt, cinnamon and 1 cup miniature chocolate chips. Fold zucchini mixture into flour mixture until just combined. Scrape mixture into skillet.
- In small bowl, mix Streusel ingredients, cutting in butter to create coarse crumbs. Sprinkle over top of zucchini batter in skillet.
- Bake about 30 minutes or until toothpick inserted in center comes out clean. Remove from oven, and cool before serving.
Nutrition Facts : ServingSize 1 Serving
STAR ZUCCHINI BREAD
Have a bumper crop of zucchini? You'll be a star with neighbors if you leave this moist, sweet zucchini bread with them.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously spray 12-cup star-shaped bundt cake pan with cooking spray.
- Mix all ingredients with spoon until well blended. Pour into pan.
- Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack; remove pan. Cool completely on wire rack, about 1 hour. Note: The bundt pan used in this recipe, as well as other houseware items, is available in the Betty Crocker® Catalog. Click the link "Catalog Shopping" on the top of this page to shop Betty Crocker online, then search for: star bundt.
Nutrition Facts : Calories 430, Carbohydrate 62 g, Cholesterol 85 mg, Fat 3, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 420 mg
DOUBLE-CHOCOLATE ZUCCHINI BREAD
We added zucchini and chocolate chips to Betty Crocker™ Super Moist™ milk chocolate cake mix to create a doubly delicious, double-chocolate zucchini bread.
Provided by By Brooke Lark
Categories Side Dish
Time 3h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.
- In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.
- Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.
Nutrition Facts : Calories 200, Carbohydrate 36 g, Cholesterol 35 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 25 g, TransFat 0 g
CHOCOLATE CHIP STREUSEL CAKE
Brown bags and lunch boxes just found a tasty new treat. Here's a cake that's made with wholesome whole wheat flour.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 1h5m
Yield 9
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom only of 8-inch square pan with shortening or cooking spray.
- In large bowl, mix 1 cup whole wheat flour, the all-purpose flour, granulated sugar, baking powder, salt and baking soda. Cut in butter, using pastry blender or fork, until mixture is crumbly. Add buttermilk, vanilla and egg; stir until well blended. Stir in chocolate chips. Spread in pan.
- In small bowl, mix streusel ingredients with fork until mixture is crumbly. Sprinkle over batter.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 420, Carbohydrate 50 g, Cholesterol 65 mg, Fat 4, Fiber 3 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 31 g, TransFat 1/2 g
PUMPKIN BREAD WITH CHOCOLATE CHIP STREUSEL
This pumpkin quick bread is everything you love about the traditional version, but with a ribbon of spiced-chocolate-nut streusel running through the center and topped with more of the same. We like ours served with a scoop of vanilla ice cream.
Provided by Melissa Clark
Categories breads, quick breads, dessert, side dish
Time 1h30m
Yield One 9-inch loaf (8 to 10 servings)
Number Of Ingredients 19
Steps:
- Heat the oven to 350 degrees. Grease and flour a nonstick 9-inch loaf pan. (Or, if the pan is not nonstick, line with parchment paper and butter the paper.)
- Prepare the streusel: In a bowl, combine the brown sugars, nuts, cinnamon and ginger. Cut in butter with pastry blender or your fingers until mixture is crumbly. Divide the mixture in half and add the chocolate chips to one half. Leave the other plain and set it aside for the topping.
- In a separate bowl, combine the flour, cinnamon, baking soda and salt.
- In the bowl of an electric mixer, beat sugars and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream, rum and vanilla extract; mix well. Gradually beat in flour mixture.
- Spoon half of the batter into pan. Sprinkle the chocolate chip streusel over the batter, not allowing streusel to touch sides of pan. Top with remaining batter. Make sure batter layer touches edges of pan. Sprinkle remaining streusel on the top.
- Bake for about 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Unmold and cool completely.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 238 milligrams, Sugar 31 grams, TransFat 0 grams
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