Chocolate Almond Zucchini Bread Recipes

CHOCOLATE ZUCCHINI BREAD

Chocolate Zucchini Bread image

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

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

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 ALMOND ZUCCHINI BREAD

Chocolate Almond Zucchini Bread image

This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.

Provided by FlemishMinx

Categories Quick Breads

Time 1h25m

Yield 2 9x5 inch loaves

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
1 cup salad oil
2 ounces unsweetened baking chocolate
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup almonds, thinly sliced or slivers

Steps:

Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
Beat eggs until lemon-colored.
Add sugar and oil, and beat just until well incorporated.
Melt chocolate in a pan over hot water.
Cool slightly, then stir into the egg mixture.
Add vanilla and zucchini.
In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
Add this to the zucchini mixture and stir well.
Add the almonds and stir until the batter is completely mixed.
Evenly divide the batter between the two loaf pans.
Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
Cool in pans 20 minutes, then turn out onto a rack.
Cool thoroughly before slicing.

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