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
ZUCCHINI CHOCOLATE CHIP CAKE
This is a very moist and chocolatey cake. It is best warm with whipped cream on top, and it reheats well.
Provided by H Sankey
Categories Fruits and Vegetables Vegetables Squash
Time 1h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl.
- Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 42 g, Cholesterol 39.1 mg, Fat 17 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 150.1 mg, Sugar 25.3 g
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
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.
SUPER MOIST ZUCCHINI BREAD
This zucchini bread is moist and easy to put together! These get eaten fast so watch out! Add some mashed bananas, shredded carrots, or raisins as well. Top with a crumble or frosting!
Provided by mcdonaldstkd
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans or 2 12-cup muffin pans.
- Place the zucchini in a strainer and set aside to drain into a bowl or sink.
- Sift the flour, cinnamon, baking soda, baking powder, and salt together in a large bowl. Create a well in the middle of the flour mixture; combine the applesauce, vanilla, eggs, butter, walnuts, and drained zucchini in the center of the well. Mix until all ingredients are combined into a batter; pour into the loaf pans.
- Bake the loaves in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for loaves or 25 minutes for muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 124 calories, Carbohydrate 15.2 g, Cholesterol 27.1 mg, Fat 5.4 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.4 g, Sodium 190.9 mg, Sugar 1.7 g
CHOCOLATE CHIP ZUCCHINI BREAD
Moist zucchini bread gets a simple makeover with chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
SUPER MOIST ZUCCHINI CHOCOLATE CHIP CAKE / BREAD!
I am in love with this! I can not wait till zucchini season ever year! I have gotten everyone I know addicted to this recipe and only shared it with family until now! You will not be disappointed! We even have a little slice for breakfast. The flavors and moist dense cake-y texture just melt in your mouth!
Provided by Melissa LE
Categories Breads
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees Mix egg sugar, oil and vanilla
- 2. in separate bowl stir with fork all dry ingredients (flour, salt, baking soda, cinnamon and baking powder)
- 3. Add dry to wet ingredients
- 4. stir in zucchini then stir in chocolate chips (and walnuts if desired)
- 5. Spray metal 9X13inch pan with butter flavored PAM Bake 45 mins Tooth pick test when done will come out clean unless you hit chocolate :)
CHOCOLATE ZUCCHINI CAKE
Chocolate Zucchini Cake - an incredibly moist chocolate cake topped with a cloud of chocolate cream cheese frosting. No one will ever guess the secret ingredient is green!
Provided by Kelly
Categories Dessert
Time 1h40m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350°F. Spray a 9 by 13-inch baking pan with nonstick cooking spray.
Nutrition Facts : Calories 505 kcal, ServingSize 1 serving
CHOCOLATE CHIP ZUCCHINI BARS
Yield 24
Number Of Ingredients 10
Steps:
- Pre heat oven to 350 degrees F.
- Grate the zucchini and let drain in a bowl while preparing the rest of the recipe. You'll need 2 cups shredded zucchini.
- Cream together the butter, brown sugar, eggs, and vanilla.
- Add in dry ingredients.
- Then fold in the 2 cups shredded zucchini and chocolate chips.
- Place batter into a 9 x 13 inch baking dish that has been lightly sprayed with non stick cooking spray. Make sure the batter is spread to the edges of the pan.
- Bake for 30-35 minutes or until it starts to turn golden brown.
- Cool slightly and then slice and serve.
Nutrition Facts : Servingsize 1 serving, Calories 2053 kcal, Fat 72 g, SaturatedFat 40 g, Cholesterol 176 mg, Sodium 2601 mg, Carbohydrate 305 g, Sugar 119 g, Protein 42 mg
SUPER MOIST VEGAN CHOCOLATE ZUCCHINI BREAD
Ultra rich and moist vegan chocolate zucchini bread that no one will know is healthy and gluten free! Incredibly decadent yet low sugar and refined sugar, this chocolate zucchini bread is the perfect excuse to use up that extra zucchini!
Provided by thebananadiaries
Categories Dessert
Time 1h5m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F and line a 9″ loaf pan with parchment paper.
- Prepare the zucchini first. Grate the zucchini and pat dry. You should have soaked up most of the water. I to put it in a clean dish towel and place a heavy bowl on top to hold it down while I whisk together the dry ingredients. When you measure the zucchini again, it should weigh around 110 grams.
- In a large bowl, whisk together the flour, coconut sugar, coca powder, baking powder, and baking soda.
- Add in the dairy-free milk, unsweetened applesauce, vegan butter, and vanilla extract. Mix together until the dry ingredients are fully incorporated into the wet, but be careful not to over mix.
- Fold in the zucchini and chocolate chips.
- Pour the batter into the loaf pan. Top with extra chocolate chips if desired, and bake for 50-55 minutes, or until the toothpick comes out clean.
- Let the loaf cool in the pan for 15 minutes for removing and slicing.
- Serve warm. To store, slice and place into an airtight container. Store at room temperature for up to 5 days, in the fridge for up to a week, or in the freezer for up to 3 months.
Nutrition Facts : ServingSize 1 slice, Calories 120 calories, Sugar 9.6 g, Sodium 209.2 mg, Fat 4.2 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 21.1 g, Fiber 2.2 g, Protein 2.1 g, Cholesterol 0 mg
MOIST CHOCOLATE ZUCCHINI CAKE
Make and share this Moist Chocolate Zucchini Cake recipe from Food.com.
Provided by Erica Vasta
Categories Dessert
Time 1h
Yield 1 9x13 inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350F.
- Mix first 5 ingredients together.
- Mix next 6 ingredients in another bowl.
- Combine.
- Spread in a 9x13 inch pan.
- Sprinkle with chocolate chips.
- Bake for 45- 50 minutes.
More about "super moist zucchini chocolate chip cake bread food"
CHOCOLATE CHIP ZUCCHINI BREAD - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
Reviews 6Calories 261 per servingCategory Snack
- Whisk whole-wheat flour, all-purpose flour, (or gluten-free all-purpose flour) baking powder, cinnamon, baking soda and salt in a medium bowl. Whisk eggs, oil, honey and vanilla in a large bowl. Stir zucchini into the wet mixture with a silicone spatula. Add the dry ingredients into the wet ingredients and stir with the silicone spatula until moistened. Add chocolate chips and stir until just combined.
- Spread the batter out into the prepared loaf pan. Bake until the bread has risen and the center springs back when lightly touched, 50 to 54 minutes. Let cool in the pan on a wire rack. Run a knife along the edges, then turn out of pan.
MOIST CHOCOLATE AND ZUCCHINI LOAF RECIPE - GOOD FOOD
From goodfood.com.au
Servings 1Total Time 45 minsCategory Lunchbox
- Whisk together until combined. Sift in the cocoa powder, flour, baking powder and baking soda.
- Using a rubber spatula, fold the dry mixture into the wet mixture until just combined. Add the grated zucchini and stir through.
SUPER MOIST CHOCOLATE ZUCCHINI CAKE - THE DOMESTIC REBEL
From thedomesticrebel.com
Reviews 2Total Time 55 minsCategory Cakes/Cupcakes
- Preheat oven to 350 degrees F. Liberally grease a 10 or 12-cup Bundt pan with shortening and flour or cooking spray; set aside.
- In the bowl of a stand mixer, add in the flour, sugar, cocoa powder, baking powder and soda, and salt, whisking well to mix together. Meanwhile, in a medium bowl, whisk together the eggs, sour cream, oil, and vanilla until blended and smooth. Add to the dry mixture and mix on low-speed until incorporated. Fold in the grated zucchini.
- Pour the mixture into the prepared Bundt pan. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely.
- Invert the cooled cake onto a wire rack with parchment paper lined underneath of the rack. Add the chopped chocolate bar to a small bowl. Heat the heavy whipping cream in the microwave for 30 seconds or until hot to the touch. Pour the heavy cream over the chopped chocolate and let set for 5 minutes. Whisk together until the ganache becomes smooth and cohesive.
CHOCOLATE CHIP ZUCCHINI BREAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Reviews 1Calories 321 per servingCategory Quick Breads
- Preheat the oven to 325 degrees. Coat an 8x4 inch loaf pan with cooking spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Slice off the stem from the zucchini and, using a box grater, grate it into a medium bowl (do not peel). Stir in the sugar, eggs, butter, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and stir just until all the dry ingredients are moistened. Fold in the chocolate chips and nuts (if using) and pour into the prepared loaf pan. Sprinkle the top with the turbinado sugar (if using) and bake for 50 to 60 minutes, until a toothpick inserted in the middle comes out clean.
CHOCOLATE CHIP ZUCCHINI CAKE - DINNERSDISHESANDDESSERTS.COM
From dinnersdishesanddesserts.com
4.7/5 (19)Total Time 50 minsCategory Dessert RecipesCalories 432 per serving
- In a large bowl mix together flour, sugar, brown sugar, salt, baking soda, baking powder and cinnamon.
- In a separate bowl mix together vanilla, eggs and oil. Add flour mixture and fold until mostly combined. Add zucchini (do not drain), and mix until fully incorporated. Fold in chocolate chips.
CHOCOLATE CHIP ZUCCHINI BREAD - FOODTASIA
From foodtasia.com
4.9/5 (13)Category Breakfast, Dessert, SnackCuisine AmericanTotal Time 1 hr 10 mins
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together the sugars, eggs, and melted butter until smooth. Add the shredded zucchini and vanilla and mix until well combined.
CHOCOLATE CHIP-ZUCCHINI BREAD RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 30 mins
- Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.
- Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
SUPER MOIST CHOCOLATE CHIP ZUCCHINI BREAD - RECIPE DIARIES
From recipe-diaries.com
Cuisine AmericanCategory MediumServings 12Estimated Reading Time 3 mins
- In a large mixing bowl, beat the eggs, oil, sugar, and vanilla until smooth. Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini, milk, and chocolate chips. Pour the batter into the prepared pan.
- Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
- Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store well-wrapped, at room temperature.
SUPER MOIST CHOCOLATE CHIP ZUCCHINI CAKE - CHINDEEP
From chindeep.com
Estimated Reading Time 2 mins
CHOCOLATE ZUCCHINI CAKE - I HEART EATING - I HEART RECIPES
From ihearteating.com
5/5 (1)Total Time 50 minsCategory DessertCalories 174 per serving
SUPER MOIST CHOCOLATE ZUCCHINI BREAD - KNEE DEEP IN VT
From kneedeepinvt.com
Cuisine AmericanTotal Time 1 hr 20 minsCategory DessertCalories 380 per serving
- Even though you will be adding the zucchini last, I recommend grating it at the beginning, as this is the most arduous thing you will have to do. I like to use a hand grater, because I just think a food processor is overkill. Just a quick note about the zucchini; if you are buying yours at the supermarket it is likely on the small and young side and it is fine to wash and grate the entire thing, skin and all. My zucchini comes from my garden and often I will use the really large ones for baking and relish and the smaller ones as a side for dinner. The larger ones also require de-seeding, so keep that in mind as well. If you have any doubt, run a finger nail lightly over the skin and if it comes off easily, you can incorporate it. Then slice open, lengthwise and if you see any seeds, remove them. As you can see from the photo, I was using a Franken- zucchini. The egg is merely for reference.
- Next, boil 3/4 cup of water and then add it to the cocoa powder. Whisk it until it is smooth and has no more lumps. Set it aside to cool. The reason you add boiling water to cocoa powder is to release the flavor of the chocolate. It's called "blooming" and it is the difference between something tasting truly chocolaty or just cocoa-y. It is also what allows the cocoa to assume its deep dark color. Lets face it, we eat with our eyes as much as we do with our taste buds. Your brain gets information from your other senses that then partially shapes what you experience with your other senses based on your expectation. Its the reason they dye Mint Chocolate Chip Ice cream, green or why restaurants work so hard at presentation.
- In a mixer with a paddle attachment, (You can do this with a hand mixer, but then I recommend halving the recipe. This recipe makes two loaf pans and it is rather difficult to get that much batter smooth using a hand mixer), add sugar and eggs. Mix until the egg and sugar are well blended. Add the orange zest and vanilla.
CHOCOLATE CHIP ZUCCHINI BREAD - DEL'S COOKING TWIST
From delscookingtwist.com
Reviews 1Category Cakes And Pies
- In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk the egg, oil, both sugars, Greek yogurt and vanilla extract until combined.
RICH CHOCOLATE ZUCCHINI BREAD- A LOW CALORIE & LOW SUGAR ...
From laughingspatula.com
4/5 (16)Total Time 1 hrCategory Breakfast, Dessert, SnackCalories 230 per serving
- Preheat oven to 350 F. Grease a 9-by-5 inch loaf pan with nonstick cooking spray and set aside.
- Add all wet ingredients, except zucchini. Stir dry + wet ingredients well, until combined (a few lumps is okay). Fold in shredded zucchini and chocolate chips.
- Pour mixture into greased loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean. While still warm, pour remaining 1/4 chocolate chips on top.
CHOCOLATE CHIP ZUCCHINI BREAD (HOMEMADE & SO MOIST!) - OH ...
From ohsweetbasil.com
4.1/5 (63)Total Time 1 hr 10 minsCuisine AmericanCalories 215 per serving
- Spray two 9×5-inch loaf pans with nonstick spray. Wipe down the top 1" edge all the way around the pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
HEALTHY CHOCOLATE ZUCCHINI BREAD | MOIST AND TENDER - DEL ...
From delscookingtwist.com
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.
- Shred the zucchini using a large hole cheese grater. Lightly squeeze the zucchini with paper towels to drain the excess of water.
- In a large mixing bowl, mix flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips.
- In a separate medium bowl, whisk together eggs, vegetable oil, yogurt, unsweetened applesauce, sugar, and vanilla until smooth.
THE BEST ZUCCHINI BREAD OF YOUR LIFE! - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.5/5 (30)Total Time 1 hr 20 minsCategory SnackCalories 380 per serving
- Preheat your oven to 350 degrees F. Line one 9x5 inch loaf pan with parchment paper, or grease well with nonstick spray.
- If you plan to add nuts to your bread, toast them now. Spread about 3/4 cup chopped nuts on a dry baking sheet. Toast at 350 for about 5 minutes. Stir the nuts and continue baking in 2 minute intervals, stirring every time, until the nuts are browned and very fragrant.** Set aside to cool.
- Mix the dry ingredients. In a medium bowl combine the dry ingredients: 2 cups all purpose flour (spooned and leveled), 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 and 1/2 teaspoons cinnamon, 3/4 teaspoon nutmeg, and 1/4 teaspoon cardamom. Whisk together and set aside.
- Mix the wet ingredients. Add 1/2 cup butter (1 stick) to a large microwave safe bowl. Melt the butter in the microwave.
SUPER MOIST CHOCOLATE ZUCCHINI CAKE - ONE HUNDRED DOLLARS ...
From onehundreddollarsamonth.com
Reviews 25Estimated Reading Time 3 mins
- Coat the inside of a 9 inch pan with butter or cooking spray, dust with flour and tap out the excess.
- Mix all the dry ingredients together {except the chocolate chips} in a large bowl and set aside. Combine the eggs, olive oil and vanilla together in a large mixing bowl. Slowly add the dry ingredients to the wet and mix until smooth {about 2 minutes}. Fold in zucchini and chocolate chips. Pour into greased pan and bake for 30 to 35 minutes or until a toothpick inserted to the center of the cake comes out clean.
CHOCOLATE ZUCCHINI CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.9/5 (101)Category Dessert
- Preheat oven to 350°F (177°C). Grease two 9×2 inch cake pans. (Make sure they’re at least 2 inches high, deep dish style.) Set aside.
- Whisk the flour, cocoa powder, baking soda, baking powder, espresso powder (if using), and salt together in a large bowl. In another large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the oil, granulated sugar, brown sugar, eggs, sour cream, vanilla, and zucchini together until combined. Pour into dry ingredients and beat on medium speed until completely combined. Beat in the chocolate chips. Batter will be slightly thick.
- Pour batter evenly into cake pans. Bake for around 25-32 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
- First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Pipe any leftover frosting on top. (I used Ateco #30 tip.) Decorate with chocolate sprinkles or mini chocolate chips if desired. Slice and serve.
CHOCOLATE CHIP ZUCCHINI BREAD — SALT & BAKER
From saltandbaker.com
5/5 (14)Total Time 1 hr 5 minsCategory Bread, Dessert, SnackCalories 2324 per serving
- Spray 2 - 9"x5" loaf pans with nonstick cooking spray that contains flour (see notes). Preheat oven to 350°F.
- In a medium size bowl combine flour, salt, baking soda, baking powder, cinnamon. Whisk to combine. Set aside.
- Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, mix until combined.
SUPER MOIST CHOCOLATE ZUCCHINI BREAD WITH CHOCOLATE CHIPS!
From bunsinmyoven.com
Ratings 13Calories 205 per servingCategory Bread
- Stir together the flour, cocoa powder, salt, baking soda, cinnamon and baking powder. Gradually beat into the sugar mixture until just combined. Batter will be very thick.
SUPER MOIST DOUBLE CHOCOLATE ZUCCHINI BREAD (MADE WITH ...
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- Add the zucchini and mix well. Fold in the chocolate chips, reservering some to sprinkle over the top of the batter.
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4/5 (46)Total Time 2 hrsServings 16Calories 285 per serving
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