AMAZING CHOCOLATE ZUCCHINI BREAD
This is a family recipe that I make all year long! A family favorite! This recipe is AMAZING! I make several loaves and freeze it. It's just as good after it thaws out as it is the day it's baked. I also shred zucchini from my garden and put it in 2-cup portions in the freezer for fresh bread all year round.
Provided by NessTheMess
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat margarine, sugar, cinnamon, and nutmeg together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat vanilla extract into the margarine mixture with the last egg.
- Mix flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Pour the flour mixture into the margarine mixture alternately with the milk, mixing until just incorporated. Fold zucchini through the batter, mixing just enough to evenly combine. Pour batter into 2 loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 272.8 calories, Carbohydrate 43.1 g, Cholesterol 35.5 mg, Fat 10.2 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 2.2 g, Sodium 457 mg, Sugar 26 g
CHOCOLATE ZUCCHINI BREAD
Make and share this Chocolate Zucchini Bread recipe from Food.com.
Provided by itsjustme
Categories Quick Breads
Time 1h25m
Yield 2 loaves, 10 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, beat eggs, oil, sugar and vanilla.
- Stir in zucchini.
- Combine dry ingredients; add to zucchini mixture and mix well.
- Pour into two greased 8x4x3-inch loaf pans.
- Bake at 350°F for 1 hour or until bread tests done. Makes 2 loaves.
Nutrition Facts : Calories 501.2, Fat 24.2, SaturatedFat 3.7, Cholesterol 55.8, Sodium 392.8, Carbohydrate 67.6, Fiber 2.7, Sugar 40.9, Protein 6.3
CHOCOLATE ZUCCHINI BREAD I
A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!
Provided by Diane
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g
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.
CHOCOLATE ZUCCHINI BREAD RECIPE
This Chocolate Zucchini Bread is so easy to make and a great way to use up your zucchini harvest!
Provided by Contributor
Categories Dessert
Time 1h5m
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
- In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder.
- Gradually beat the dry ingredient mixture into the sugar mixture until blended.
- Stir in zucchini.
- Fold in chocolate chips.
- Transfer to two 8 x 4 inch loaf pans coated with non-stick cooking spray.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely
Nutrition Facts : Calories 200 kcal, Carbohydrate 43 g, Protein 4 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 35 mg, Sodium 269 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY
This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don't worry about squeezing excess liquid from the zucchini - it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving - but you might not be able to wait that long!
Provided by Marigrace Angelo
Categories Bakery Goods
Time 2h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C).
- Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
- In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
- Pour half of the wet ingredients, about 2 cups, into a medium bowl.
- In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
- In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
- Fold the dry ingredients into the remaining bowl of wet ingredients.
- Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
- Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
- Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
- Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams
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