Chocolate Zucchini Loaf Recipes

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CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

This rich chocolate zucchini bread makes the perfect afternoon snack whenever you're in need of a chocolate fix.

Provided by Jennifer Segal

Categories     Breakfast & Brunch

Time 1h20m

Yield One {8½ x 4½-inch|22 x 11-cm} loaf

Number Of Ingredients 12

1 stick (½ cup) unsalted butter
¾ cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1⅔ cups all purpose flour, spooned into measuring cup and leveled off with a knife
⅓ cup Dutch-process cocoa powder (ok to substitute natural cocoa powder)
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon espresso powder or instant coffee (optional)
2 cups shredded zucchini, gently packed (you'll need about 2 medium zucchini; do not wring out the liquid)
1 cup semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
  • Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
  • Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
  • Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
  • Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
  • Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

Nutrition Facts : ServingSize 1 slice, Calories 231, Fat 10g, Carbohydrate 33g, Protein 3g, SaturatedFat 6g, Sugar 21g, Fiber 1g, Sodium 184mg, Cholesterol 41mg

CHOCOLATE ZUCCHINI BREAD I



Chocolate Zucchini Bread I image

A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!

Provided by Diane

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h30m

Yield 20

Number Of Ingredients 11

2 (1 ounce) squares unsweetened chocolate
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
¾ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
  • In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
  • Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.

Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g

CHOCOLATE ZUCCHINI LOAF



Chocolate Zucchini Loaf image

Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup grated unpeeled zucchini
1/2 cup semisweet chocolate chips

Steps:

  • In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

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

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 ZUCCHINI LOAF CAKE



Chocolate Zucchini Loaf Cake image

This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.

Provided by Jesse Szewczyk

Categories     quick breads, dessert

Time 3h30m

Yield 1 loaf (about 8 servings)

Number Of Ingredients 13

Nonstick cooking spray or neutral oil
2 large eggs
1 1/2 cups/330 grams packed light brown sugar
3/4 cup/180 milliliters neutral oil (such as vegetable or safflower)
2 teaspoons vanilla extract
1 teaspoon kosher salt (such as Diamond Crystal)
2 cups/280 grams lightly packed coarsely grated zucchini (from about 1 large or 2 small zucchini)
1 3/4 cups/223 grams all-purpose flour
2/3 cup/63 grams unsweetened natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 cup/173 grams bittersweet or semisweet chocolate chips
1 tablespoon coarse sugar (such as turbinado or Demerara)

Steps:

  • Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
  • In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
  • Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
  • Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
  • Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.

CHOCOLATE ZUCCHINI COOKIES



Chocolate Zucchini Cookies image

Soft chocolaty drop cookies made with zucchini.

Provided by Mary Ann

Categories     Fruits and Vegetables     Vegetables     Squash

Time 25m

Yield 48

Number Of Ingredients 10

½ cup butter flavored shortening
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 ¾ cups grated zucchini

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; gradually stir into the creamed mixture. Fold in the grated zucchini. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.5 g, Cholesterol 3.9 mg, Fat 2.5 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 53 mg, Sugar 3.7 g

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