Double Chocolate Chip Bread Recipes

DOUBLE CHOCOLATE QUICK BREAD

Steps:

• Preheat the oven to 350 degrees F. Grease a 9X5-inch baking pan and set aside.
• In a medium bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda.
• In a large bowl, whisk together the applesauce, oil, brown sugar, eggs, vanilla and sour cream until well blended.
• Add the dry ingredients and pour the chocolate chips on top of the dry ingredients. Stir until the batter is just combined (don't overmix!).
• Spread the batter evenly in the prepared pan and bake for 45-60 minutes until a toothpick inserted in the center comes out with moist crumbs but not wet batter.
• Let the bread cool in the pan for 5-10 minutes before running a knife gently around the edges and turning out onto a cooling rack to cool completely.

DOUBLE CHOCOLATE CHIP BREAD

Steps:

• Preheat oven to 350F (180C) and grease a 9 x 5-Inch loaf pan.
• In a large bowl, whisk together the applesauce, brown sugar, honey, yogurt, egg and vanilla extract until smooth.
• Sift the flour, cocoa powder, baking soda, baking powder, and salt together to avoid clumps. Add the dry ingredients to the wet ingredients and slowly stir them together, being careful not to overmix. Fold in the chocolate chips.
• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Allow to cool for 15 minutes in the loaf pan, then transfer to a wire rack.
• This Chocolate Chip Bread tastes best on the second day. Freeze leftovers for up to three months.

DOUBLE CHOCOLATE ZUCCHINI BREAD

Steps:

• Heat oven to 350°.
• Butter and flour 2 loaf pans.
• Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
• Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
• While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
• Stir the vanilla into the buttermilk.
• Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
• (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
• Fold in the zucchini and chocolate.
• Divide batter into the 2 pans.
• Bake until tester comes out clean, about 55 minutes.
• (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.