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 CHIP BREAD
In Logan, Utah, Edie DeSpain bakes mild orange-flavored loaves that are chock-full of chocolate chips, nuts and spices. "This bread is easy to stir up, yet it tastes like you spent hours in the kitchen," she assures.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange zest and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8x4-in. loaf pans. , Bake at 350° for 55-60 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 181 calories, Fat 8g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 123mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
BREADED 'N BAKED ZUCCHINI CHIPS
No frying makes for a healthier veggie dish. This is so good I could eat it for a main meal instead of a side dish.
Provided by Marie
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- Combine egg, milk and garlic in a shallow dish and set aside for about 15 minutes to let flavors combine.
- Combine breadcrumbs, cheese, parsley and pepper in another shallow dish.
- Dip zucchini slices into egg mixture, then into crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray.
- Bake for 10 minutes, then turn over and bake for 5 minutes more or until brown and crispy.
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.
CHOCOLATE CHIP ZUCCHINI BREAD
Every summer my mother and I try to bake as many loaves of this chocolate chip zucchini bread as possible. It's hard-my five children eat them as soon as they're cool enough. -Beth Sine, Faulkner, Maryland
Provided by Taste of Home
Time 1h20m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 270 calories, Fat 13g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 171mg sodium, Carbohydrate 37g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
CHOCOLATE CHIP ZUCCHINI BREAD
This yummy recipe was given to me by my neighbor. This is a dense, dessert bread with a veggie! Great for kids. Makes 2 big loaves or 5 mini loaves.
Provided by New Mom Kate
Categories Breads
Time 1h5m
Yield 2 big loaves, 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees.
- Using a mixer, beat together sugar, brown sugar, butter and oil.
- Continue beating and add eggs one at a time.
- Add vanilla.
- Combine milk with apple cider vinegar and pour into wet mixture. Beat.
- In a separate bowl, combine flour, cinnamon, salt, baking soda and cocoa powder.
- Slowly add the dry mixture to wet mixture while beating on low speed.
- Fold in zuchinni and chocolate chips.
- Pour batter into 2 well-greased loaf pans or 5 mini well-greased loaf pans.
- Bake for 45 for 2 big loaves or 30 minutes for 5 mini loaves. Or until an inserted toothpick comes out clean.
Nutrition Facts : Calories 332.3, Fat 17.2, SaturatedFat 7.1, Cholesterol 56, Sodium 296.3, Carbohydrate 42.5, Fiber 1.5, Sugar 25.7, Protein 4.2
ZUCCHINI PUMPKIN CHOCOLATE CHIP BREAD
Make and share this Zucchini Pumpkin Chocolate Chip Bread recipe from Food.com.
Provided by bitgirl
Categories Quick Breads
Time 1h
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350. Grease and flour two loaf pans.
- Shred zucchini and squeeze in paper towel to removed excess moisture.
- Mix together egg, egg whites, and sugar. Add vanilla, pumpkin, and applesauce. Mix well.
- Stir together dry ingredients and slowly incorporate into wet ingredients. Mix well.
- Stir in zucchini and mini chocolate chips. Divide evenly between loaf pans. Bake 50 minutes or until done.
Nutrition Facts : Calories 101.3, Fat 1.1, SaturatedFat 0.6, Cholesterol 5.8, Sodium 106.7, Carbohydrate 21.4, Fiber 0.8, Sugar 11.7, Protein 1.9
CHOCOLATE CHIP ZUCCHINI BREAD
Make and share this Chocolate Chip Zucchini Bread recipe from Food.com.
Provided by susie cooks
Categories Breads
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350
- Place first 3 ingredients in a large bowl; mix at low speed until well blended.
- Stir in applesauce.
- Combine flour, cocoa, baking soda, cinnamon and salt, stir well with whisk.
- Add flour mixture to sugar mixture, beating until just moist.
- Stir in zucchini and chocolate chips.
- Spoon batter into a 9 x 5 inch loaf pan that has been coated with cooking spray.
- Bake at 350 for 1 hour or until a wooden pick inserted in center comes out almost clean.
- Cool in pan 10 minutes and remove to wire rack.
- Cool completely.
Nutrition Facts : Calories 165.9, Fat 5, SaturatedFat 1.6, Cholesterol 23.2, Sodium 150.1, Carbohydrate 28.8, Fiber 1.4, Sugar 12.6, Protein 2.9
AMY'S CHOCOLATE CHIP ZUCCHINI BREAD
My friend Amy recently sent me her recipe for her sweet zucchini bread. This is "...one of our all-time fave recipes for something dessert-like, even if it isn't specific to Thanksgiving." When her daughter brought home a baseball-bat sized zucchini this past summer, this is what they did with it. :) Makes 4 loaves.
Provided by Julesong
Categories Quick Breads
Time 1h10m
Yield 4 loaves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Beat together eggs, sugar and oil.
- Add zucchini and remaining ingredients, mixing well.
- Bake in 4 well-greased loaf pans for about one hour.
- Freezes well, if there's any left after your family goes through the kitchen.
Nutrition Facts : Calories 2972.1, Fat 143.9, SaturatedFat 32, Cholesterol 279, Sodium 2014.8, Carbohydrate 404.1, Fiber 12.4, Sugar 250.4, Protein 34
EDIE'S ZUCCHINI CHOCOLATE CHIP BREAD
From a TOH booklet I found at a yard sale and submitted by Edie D. from Utah. This makes 2 loaves so beware! It freezes well but if you really only want one loaf, please halve the recipe. A pretty easy recipe to stir up. Moist and full of flavors.
Provided by HokiesMom
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 15
Steps:
- Prepare two 8x4x2 inch loaf pans by spraying with non-stick spray or greasing with butter or shortening.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon.
- In another bowl, beat the eggs, applesauce, oil, orange peel and vanilla.
- Stir wet ingredients into the dry ingredients just until moistened (do not over mix or it will cause a very dense bread).
- Gently fold in the zucchini, nuts and chocolate chips.
- Transfer batter evenly into the two prepared bread loaf pans.
- Bake at 350F for 55-60 minutes or until a pick comes out clean from the center.
- Cool for 10-15 minutes before inverting bread onto wire rack to cool completely.
- Do not attempt to slice until bread is completely cool.
Nutrition Facts : Calories 181.3, Fat 8, SaturatedFat 1.6, Cholesterol 17.4, Sodium 123.2, Carbohydrate 26.2, Fiber 1.1, Sugar 16.1, Protein 2.7
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- Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set aside.
- In a large bowl, combine flour, sugar, baking soda, nutmeg, salt, cinnamon, and baking powder. In a small bowl combine egg product, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.
- Divide mixture evenly between two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove bread from pans and cool completely on rack. For easier slicing, wrap and store overnight before serving.
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