Chocolate Wave Zucchini Bread Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
• In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
• Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
• Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-4-by-3-inch loaf pan and dust with flour, tapping out the excess.
• Whisk the flour, cocoa, baking soda and salt together in a medium bowl.
• Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Continue to mix and drizzle in the oil and beat until incorporated. Beat in the egg and then the vanilla.
• Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, scraping the sides of the bowl occasionally. Fold the zucchini and chocolate into the batter and pour into the prepared pan. Center the zucchini slice, lengthwise, on top of the batter.
• Bake until a toothpick inserted in the center comes out clean, about 55 minutes. Cool completely in the pan on a wire rack.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
• In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
• Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
• Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.

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.

Steps:

• Preheat the oven to 350 F.
• Mix the dry ingrdients (1 to 6) together.
• Mix the wet ingredients (7 to 13) together.
• Add the wet ingredients to the dry ingredients.
• Fold in the nuts and chocolate chips. You can also omit the chocolate chips but please don’t. Once they melt in the oven, they give such a yummy taste and awesome texture to the bread.
• Pour the batter into a greased 9X5 inch loaf pan.
• Let it bake for 45-50 minutes. (I checked mine after 35 minutes and kept an eye on the bread.) Check for doneness and remove the bread from the oven.
• Let it cool on the pan for 10 minutes. After this time, remove the bread from the pan and let it cool on the wire rack.
• Once it is completely cooled, slice and eat or store it in the refrigerator.
• Notes: This bread is not too sweet. That is the way I like it. But if you want it to be sweeter, increase the sugar or the honey. Entirely upto you.
• Also I thought this cake tasted much better the next day after being refridgerated over night, left to reach room temp for 20mins and then warmed through in the microwave for 15 seconds.

Steps:

• In a large mixing bowl, blend eggs with sugar. Add oil and zucchini, stirring to blend well. Stir in remaining ingredients. Pour into a 12-cup microwave bundt pan, or use two 6-cup ring pans for the microwave.
• Microwave on High for 8-10 minutes, rotating a quarter turn halfway through cooking. (If using the 6-cup ring pans, microwave about 4-6 minutes each, rotating halfway through cooking.) Bread looks dry and begins to pull away from side when cooked. Cool 10 minutes in the pan. Invert bread onto serving plate.

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.