Double Chocolate Peanut Butter Zucchini Bread Recipes

DOUBLE CHOCOLATE PEANUT BUTTER ZUCCHINI BREAD

Double Chocolate Peanut Butter Zucchini Bread image

This is a variation of Double Chocolate Zucchini Bread from Beachbunnymom and a recipe I tried from a foodie blog http://thehungrydudes.com/reeces-pieces-chocolate-chip-banana-bread. It turned out great! My husband who is skeptical of zucchini bread loved it too. I'm making another couple of loaves tonight to take for my coworkers to try.

Provided by MCaram

Categories Breakfast

Time 1h20m

Yield 1 loaf, 9 serving(s)

Number Of Ingredients 12

Ingredients

2 eggs
3/4 cup sugar
2 tablespoons brown sugar
1/2 cup applesauce
1 teaspoon vanilla extract
1 cup shredded zucchini (I didn't peel it)
2 tablespoons cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips
1/4 cup reeses peanut butter chips

Steps:

Preheat oven to 350.
Line loaf pan with foil (saves clean up time).
Mix together eggs, sugar, brown sugar, applesauce, vanilla, and zucchini.
In a separate bowl sift together flour, baking soda, and salt.
Add cocoa powder to zucchini mixture.
Stir flour mixture into zucchini mixture and mix well.
Stir chocolate and peanut butter chips into batter.
Pour batter into loaf pan.
Bake for about 60 minutes.
Remove from oven, leave bread in loaf pan for about 10 minutes.
Remove from loaf pan to cool on rack (can leave in foil).

Nutrition Facts : Calories 206.9, Fat 4.2, SaturatedFat 1.9, Cholesterol 41.4, Sodium 169.1, Carbohydrate 39.5, Fiber 1.6, Sugar 24.4, Protein 4.3

DOUBLE CHOCOLATE ZUCCHINI BREAD

Double Chocolate Zucchini Bread image

Everything for this decadent and veggie packed quick bread can be done in the food processor - no bowl washing required! Adapted from http://thehungryartist.wordpress.com/2012/05/02/monthly-lego-build-and-double-chocolate-zucchini-bread-with-secret-ingredient/

Provided by YummySmellsca

Categories Quick Breads

Time 2h

Yield 1 8x5 loaf, 10 serving(s)

Number Of Ingredients 18

Ingredients

1 cup about 1 oz fresh spinach, cooked
1 tablespoon olive oil
1 ripe banana
1/2 cup unsweetened applesauce
1/3 cup demerara sugar
150 g dessert style tofu (I used Sunrise Soya Custard Flavour)
2 teaspoons vanilla
1/2 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 teaspoon dried ancho chile powder (optional but nummy!)
1/3 cup unsweetened cocoa
3/4 cup barley flour
3/4 cup oat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 medium zucchini, shredded
1/3 cup large chocolate chips
1/3 cup toasted pumpkin seeds

Steps:

Preheat the oven to 350F and grease an 8x5" loaf pan.
In a food processor, puree the spinach, oil, banana, applesauce, sugar, tofu and vanilla until smooth.
Add the salt, cinnamon, chili powder and cocoa and puree until smooth.
Pulse in the flours, baking soda and baking powder until just combined, then pulse in the zucchini, chocolate chips and pumpkin seeds.
Scrape into the loaf pan and smooth the top.
Bake for 1 1/2 hours, or until it tests done.
Cool in the pan for 30 minutes, then unmould onto a wire rack.

Nutrition Facts : Calories 168.3, Fat 5, SaturatedFat 1, Sodium 168.3, Carbohydrate 28.7, Fiber 4, Sugar 10.4, Protein 5.6

DOUBLE CHOCOLATE ZUCCHINI BREAD

Double Chocolate Zucchini Bread image

Forget the old, dry chocolate zucchini bread. This one is fabulous. Nice and chocolatey, moist and delicious. From the Food Network Kitchens cookbook.

Provided by ciao4293

Categories Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 13

Ingredients

2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (NOT dutch process)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs, at room temp
1/2 cup buttermilk, also at room temp
1 teaspoon vanilla extract
2 cups zucchini, unpeeled and shredded
4 ounces bittersweet chocolate, finely chopped

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.

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