Crock Pot Chocolate Zucchini Nut Bread Recipes

CHOCOLATE ZUCCHINI BREAD WITH NUTS

Steps:

• Preheat oven to 350°F Lightly grease two 9x5 inch loaf pans.
• In a large bowl, combine eggs, sugar, cocoa, oil, grated zucchini, and vanilla; beat well.
• Stir in the flour baking soda, salt and cinnamon.
• Fold in the walnuts.
• 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.

CROCK POT CHOCOLATE ZUCCHINI NUT BREAD

Steps:

• Cream sugar and shortening in mixer, beat in eggs one at a time, add vanilla. Add everything else and mix thoroughly.
• Pour into a greased crock pot bread insert. Cook 3 hours on high, or until the bread tests done with a wooden pick.
• Let stand until it's medium cool to the touch before unmolding. Serve with butter. You can also dust the bread with powdered sugar.
• Possible modifications: no cocoa; substitute 2 tsp cinnamon and 1 tsp nutmeg for cocoa; substitute 1 cup brown sugar for the white sugar.

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!