Best 3 Chocolate Almond Zucchini Bread Recipes

CHOCOLATE ZUCCHINI BREAD

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.

ZUCCHINI ALMOND BREAD

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.

CHOCOLATE ALMOND ZUCCHINI BREAD

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.