Double Chocolate Zucchini Bread 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 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:

• 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
• 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
• 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
• 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
• 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
• 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.