Chocolate Chip Orange Zucchini Bread Recipes

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease and flour two 4x8-inch loaf pans.
• Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined.
• Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl.
• Stir the flour mixture into the zucchini mixture.
• Mix in chopped walnuts and chocolate chips.
• Pour the batter into the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.
• Let cool in pans for 10 minutes before removing to finish cooling on wire racks.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray and set aside. In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.
• Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
• Fold in the zucchini and chocolate chips.
• Pour the batter into the prepared pan and bake for 40-50 minutes or until a toothpick comes out clean.
• Remove from the oven and let cool in the pan for 20 minutes. Take the loaf out of the pan and allow it to cool completely on a wire rack. Slice bread and serve!

CHOCOLATE CHIP ZUCCHINI BREAD

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.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD

Steps:

• Sift together flour, baking powder, soda, salt, and spices.
• In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
• Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

CHOCOLATE ZUCCHINI BREAD

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.

ZUCCHINI CHIP BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt, nutmeg, cinnamon and baking powder. In another bowl, whisk the eggs, applesauce, oil, orange zest and vanilla. Stir into the dry ingredients just until moistened. Fold in the zucchini, nuts and chocolate chips. Transfer to two greased 8x4-in. loaf pans. , Bake at 350° for 55-60 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.

CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• In a large bowl, combine the flour, sugar, cinnamon, baking soda, salt and baking powder. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the remaining ingredients., Transfer to two greased 8x4-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

ORANGE CHOCOLATE CHIP BREAD

Steps:

• Place orange zest in a small bowl. Pour juice in a measuring cup; add enough boiling water to measure 1 cup. Pour over orange zest; let stand for 10 minutes. , Meanwhile, in a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, butter, vanilla and reserved orange mixture. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

CHOCOLATE CHIP ORANGE ZUCCHINI BREAD RECIPE - (4/5)

Steps:

• 1.Sift together flour, baking powder, soda, salt, and spices. 2.In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans. 3.Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
• Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
• Divide batter among prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
• Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.