Double Chocolate Zucchini Bread With Pecans Recipes

Steps:

• Heat oven to 350°.
• Butter and flour 2 loaf pans.
• Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
• Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
• While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
• Stir the vanilla into the buttermilk.
• Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
• (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
• Fold in the zucchini and chocolate.
• Divide batter into the 2 pans.
• Bake until tester comes out clean, about 55 minutes.
• (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

Steps:

• Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
• Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
• Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
• Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
• Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.

Steps:

• In large bowl, beat eggs til foamy.
• Beat in next 4 ingredients.
• Beat in zucchini.
• In another bowl, combine dry ingredients, add to wet mixture.
• Mix well.(*Except nuts and chips.)
• Then stir in nuts and chips.
• Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
• Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.

Steps:

• Preheat oven to 350 degrees F.
• Spray two 9x5-inch loaf pans with cooking spray.
• In a large bowl, combine chocolate, cocoa, eggs, egg whites, sugar, oil, yogurt, zucchini, and vanilla. Beat well.
• Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
• Pour batter into prepared pans.
• Bake in preheated oven for 60-70 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean.

Steps:

• Preheat the oven to 350F and grease an 8x5" loaf pan.
• In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
• Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
• Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
• Scrape into the loaf pan and smooth the top.
• Bake for 1 1/2 hours, or until it tests done.
• Cool in the pan for 30 minutes, then unmould onto a wire rack.

Steps:

• Preheat oven to 350.
• Line loaf pan with foil (saves clean up time).
• Mix together eggs, sugar, brown sugar, applesauce, vanilla, and zucchini.
• In a separate bowl sift together flour, baking soda, and salt.
• Add cocoa powder to zucchini mixture.
• Stir flour mixture into zucchini mixture and mix well.
• Stir chocolate and peanut butter chips into batter.
• Pour batter into loaf pan.
• Bake for about 60 minutes.
• Remove from oven, leave bread in loaf pan for about 10 minutes.
• Remove from loaf pan to cool on rack (can leave in foil).

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, beat the eggs, oil, sour cream and vanilla. Stir into dry ingredients just until moistened. Fold in zucchini and nuts., Transfer to two greased 9x5-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pans to wire racks to cool completely.