Zucchini Bread With Coconut And Chocolate Chips Food

ZUCCHINI BREAD WITH COCONUT AND CHOCOLATE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Beat the eggs in a large bowl until frothy. Stir the vegetable oil, sugar, and zucchini into the eggs.
• Sift the flour, baking powder, baking soda, and salt together in a separate bowl; stir into the zucchini mixture until combined. Fold the coconut and chocolate chips into the resulting mixture; pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE COCONUT ZUCCHINI BREAD

Steps:

• Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
• whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
• Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
• Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
• In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
• In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
• In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
• Slowly add dry ingredients to wet ingredients and mix until just combined.
• Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
• Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.

COCONUT CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a medium-sized bowl, combine oil, eggs and sugar.
• Add 1 cup of the flour, salt, baking soda and baking powder, mixing well.
• Stir in shredded zucchini and the remaining 2-1/4 cups flour; beat well.
• Add vanilla, chocolate chips and coconut; stir to blend.
• Divide batter between two greased loaf pans and bake at 350 degrees F for 1 hour.
• Cool slightly, then remove from pans and place on baking racks to completely cool.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients., Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.