Zucchini Hazelnut Chocolate Oat Quick Bread With Chocolate Glaze Recipes

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

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:

• 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.

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.