Triple Chocolate Zucchini Loaf Or Muffins Recipes

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

Ingredients

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 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

Ingredients

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.

ZUCCHINI LOAF/MUFFINS

Zucchini Loaf/Muffins image

This is my mom's recipe and our family loves it. All the different spices give this lots of flavour and the zucchini makes it really moist.

Provided by um-um-good

Categories Quick Breads

Time 1h15m

Yield 24 muffins

Number Of Ingredients 13

Ingredients

3 eggs, beaten
2 cups sugar
2 1/2 cups zucchini, shredded
1 cup oil
2 teaspoons vanilla
3 cups flour
2 teaspoons salt
1/4 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 tablespoon cinnamon
1/2 cup walnuts or 1/2 cup raisins

Steps:

Mix the eggs, sugar, zucchini, oil and vanilla together.
Add the remaining ingredients and combine.
Pour into greased pans.
Bake in 350°F oven:.
2 loaves 50-60 minutes.
24 muffins 25 minutes.

Nutrition Facts : Calories 230.5, Fat 11.5, SaturatedFat 1.6, Cholesterol 23.2, Sodium 316.7, Carbohydrate 29.6, Fiber 0.8, Sugar 17.1, Protein 2.9

TRIPLE CHOCOLATE ZUCCHINI MUFFINS

Triple Chocolate Zucchini Muffins image

Moist and hearty muffins packed with protein and other goodness. The zucchini makes these nice and moist without changing the flavor. There are lots of variations you can make. The rolled oats add chewiness and are a good source of protein and fiber, but you can replace with any kind of flour. I chose to use honey and brown sugar instead of refined white sugar. My protein powder was quite sweet, so these were as sweet as brownies. You could also use regular sized chocolate chips, but I like how the mini ones distribute the chocolate flavor more.

Provided by caro caro

Categories Quick Breads

Time 55m

Yield 12 Muffins

Number Of Ingredients 16

Ingredients

1 1/4 cups whole wheat flour (white is fine)
1 cup rolled oats
2 scoops chocolate protein powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)
2 tablespoons cocoa powder
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 1/2 cups finely grated zucchini
2 tablespoons honey
1/4 cup brown sugar
2/3 cup mini chocolate chip

Steps:

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
Mix dry ingredients in a medium bowl with a wire whisk.
Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
Fold in chocolate chips.
Scoop 1/3 batter per muffin into muffin tin.
Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Let cool for at least 10 minutes before taking muffins out or they may fall apart.

TRIPLE CHOCOLATE ZUCCHINI LOAF, OR MUFFINS

Triple Chocolate Zucchini Loaf, or Muffins image

I have tried many chocolate zucchini recipes, but this one, with 3 sources of chocolate, is the most delicious! The sour cream makes it a very moist loaf, and best of all, it is super easy to make! This recipe can easily be made into muffins (picture), by spooning batter into greased muffin tins, and baking for 25 minutes.

Provided by valandsnoopy

Categories Dessert

Time 1h30m

Yield 2 loaves, 20 serving(s)

Number Of Ingredients 13

Ingredients

2 (1 ounce) unsweetened chocolate squares
3 eggs
2 cups white sugar
1 cup vegetable oil
2 1/2 cups zucchini (grated)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semi-sweet chocolate chips
1 tablespoon cocoa
1 cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9X5 inch loaf pans, or 24 muffin tins. 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, sour cream, and chocolate; beat well.
In another bowl combine flour, baking soda, salt, cinnamon, cocoa, and chocolate chips. Add to the egg mixture.
Pour batter into prepared loaf pans.
Bake in preheated oven for 60 to 70 minutes,(25 minutes for muffins), or until a toothpick inserted into the center of a loaf comes out clean.
Cool, slice, and enjoy!

Nutrition Facts : Calories 301.2, Fat 17.4, SaturatedFat 5, Cholesterol 33.9, Sodium 202.2, Carbohydrate 35.6, Fiber 1.4, Sugar 24.3, Protein 3.3

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