Dark Chocolate Zucchini Bread With Coconut Glaze Recipes

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
• In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
• In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
• Slowly add dry ingredients to wet ingredients and mix until just combined.
• Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
• Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE

Steps:

• Preheat the oven to 350. Lightly grease an 8" loaf pan.
• In a large mixing bowl, beat the eggs, oil, sugar, brown sugar and vanilla until smooth.
• Add the salt, baking soda, baking powder, cocoa, and flour, mixing until well combined.
• Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan.
• Bake the bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean).
• Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack.

DARK CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, egg whites, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, chocolate chips and walnuts. , Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.