Best 3 Chocolate Almond Zucchini Bread Recipes

Indulge in a delightful culinary creation that harmonizes the flavors of chocolate, almond, and zucchini with our enticing Chocolate Almond Zucchini Bread. This moist and delectable bread offers a symphony of textures and tastes, making it a perfect treat for any occasion.

Discover a collection of three tantalizing recipes that showcase the versatility of this unique bread. From a classic Chocolate Almond Zucchini Bread recipe that captures the essence of home-baked goodness to a Chocolate Almond Zucchini Bread with Cream Cheese Frosting that elevates the bread to new heights of indulgence and a Chocolate Almond Zucchini Bread with Lemon Glaze that adds a refreshing zing to balance the rich chocolate flavor, each recipe promises a distinct and unforgettable experience.

Whether you prefer a traditional rendition or crave something extra special, our Chocolate Almond Zucchini Bread recipes will satisfy your cravings and leave you wanting more. So, embark on a culinary journey and explore the delightful world of chocolate, almond, and zucchini in perfect harmony.

Here are our top 3 tried and tested recipes!

CHOCOLATE ZUCCHINI BREAD

Chocolate Zucchini Bread image

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

Ingredients

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

Steps:

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

ZUCCHINI ALMOND BREAD

Zucchini Almond Bread image

Provided by Food Network Kitchen

Time 2h40m

Yield 1 loaf

Number Of Ingredients 12

Ingredients

Butter, for pan
1 cup all-purpose flour, plus more for pan
2 small zucchinis (about 12 ounces)
2/3 cup, plus 2 tablespoons sugar
1/2 cup almonds
1/2 teaspoon baking soda
Fine salt
1/3 cup vegetable oil
2 large eggs
1/4 cup honey
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest

Steps:

1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

Nutrition Facts : Calories 250 calorie, Fat 13 grams, SaturatedFat 1.5 grams, Cholesterol 50 milligrams, Sodium 150 milligrams, Carbohydrate 32 grams, Fiber 2 grams, Protein 5 grams

CHOCOLATE ALMOND ZUCCHINI BREAD

Chocolate Almond Zucchini Bread image

This makes a not-too-sweet quickbread that is a perfect snack with a cup of coffee or tea. Also nice for breakfast with a dab of butter.

Provided by FlemishMinx

Categories Quick Breads

Time 1h25m

Yield 2 9x5 inch loaves

Number Of Ingredients 12

Ingredients

3 eggs
2 cups sugar
1 cup salad oil
2 ounces unsweetened baking chocolate
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup almonds, thinly sliced or slivers

Steps:

Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
Beat eggs until lemon-colored.
Add sugar and oil, and beat just until well incorporated.
Melt chocolate in a pan over hot water.
Cool slightly, then stir into the egg mixture.
Add vanilla and zucchini.
In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
Add this to the zucchini mixture and stir well.
Add the almonds and stir until the batter is completely mixed.
Evenly divide the batter between the two loaf pans.
Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
Cool in pans 20 minutes, then turn out onto a rack.
Cool thoroughly before slicing.

Tips:

Zucchini Selection: Choose firm, medium-sized zucchini for optimal texture and flavor.
Grating Zucchini: Use the large holes of a box grater to create long, thin zucchini strands that blend seamlessly into the batter.
Measuring Flour: Employ the spoon-and-level technique to ensure accurate flour measurement. Avoid scooping flour directly from the bag, as this can result in a dense loaf.
Mixing Technique: Start by whisking the dry ingredients together, then gradually whisk in the wet ingredients. Overmixing can lead to a tough, dense loaf.
Baking Time and Temperature: Bake the zucchini bread at 350°F (175°C) for 60-70 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Cooling and Storage: Allow the zucchini bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Store the bread in an airtight container at room temperature for 3-4 days or in the freezer for up to 3 months.

Conclusion:

Chocolate almond zucchini bread is a delightful fusion of flavors and textures, offering a moist, tender crumb and a symphony of chocolate and almond notes. By following these tips and the detailed recipe instructions, you can create a loaf of zucchini bread that will tantalize taste buds and leave you craving more. Whether enjoyed as a breakfast treat, afternoon snack, or dessert, this zucchini bread is sure to become a favorite in your kitchen.