Best 5 Christmas Chocolate Pecan Zucchini Bread Recipes
Indulge your taste buds with a delectable treat that combines the richness of chocolate, the nutty crunch of pecans, and the moist texture of zucchini bread. This tantalizing Christmas Chocolate Pecan Zucchini Bread is a symphony of flavors, perfect for festive gatherings or as a heartwarming gift. With its moist, tender crumb and irresistible chocolate-pecan swirl, this bread is sure to be a hit among family and friends.
The article features a collection of delectable chocolate zucchini bread recipes, each offering a unique twist on this classic dessert. From the classic Chocolate Zucchini Bread with its rich chocolate flavor and moist texture to the decadent Double Chocolate Zucchini Bread with its extra dose of chocolate indulgence, there's a recipe for every chocolate lover. For those who prefer a nutty crunch, the Chocolate Pecan Zucchini Bread is an excellent choice, combining the flavors of chocolate and pecans in perfect harmony.
If you're looking for a healthier option, the Zucchini Banana Chocolate Chip Bread offers a delightful combination of zucchini, banana, and chocolate chips, providing a moist and nutritious treat. The Chocolate Zucchini Coffee Cake, with its streusel topping and coffee-infused batter, is a delightful way to start your day or enjoy as an afternoon snack.
No matter which recipe you choose, you'll be delighted by the moist texture, rich chocolate flavor, and delectable mix-ins that make these chocolate zucchini breads so special. So, preheat your oven, gather your ingredients, and embark on a culinary journey that will tantalize your taste buds and spread holiday cheer.
KELLY'S CHOCOLATE CHIP AND PECAN ZUCCHINI BREAD
Make and share this Kelly's Chocolate Chip and Pecan Zucchini Bread recipe from Food.com.
Provided by Wildflour
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 14
Steps:
- In large bowl, beat eggs til foamy.
- Beat in next 4 ingredients.
- Beat in zucchini.
- In another bowl, combine dry ingredients, add to wet mixture.
- Mix well.(*Except nuts and chips.)
- Then stir in nuts and chips.
- Bake in 325º oven for 60-75 minutes in 2 greased and floured bread loaf pans.
- Let cool 5 minutes, loosen sides with knife, turn out onto wire rack to cool. Wrap tightly, store in fridge.
Nutrition Facts : Calories 3787.5, Fat 208.2, SaturatedFat 50.2, Cholesterol 279, Sodium 2008.7, Carbohydrate 474.4, Fiber 23.6, Sugar 304.9, Protein 42.7
DOUBLE CHOCOLATE ZUCCHINI BREAD WITH PECANS
Provided by Cooking Channel
Time 1h45m
Yield 1 9 by 4-inch loaf or 3 mini loaves
Number Of Ingredients 14
Steps:
- 1. Preheat the oven to 350 degrees F. Spray a 9 by 4-inch loaf pan or 3 mini loaf pans with cooking spray. Set aside.
- 2. Shred the zucchini lengthwise, turning to get as much flesh and as little seed as possible. When you get down to the seeds, stop shredding and discard the seeds. You should have a generous cup of zucchini. Squeeze the zucchini by hand to remove excess moisture.
- 3. Whisk together the buttermilk, vegetable oil, vanilla extract and eggs in a large liquid measuring cup. Stir in the zucchini.
- 4. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl.
- 5. Stir the wet ingredients into the dry ingredients until just incorporated, take care not to over mix. Fold in 3/4 cup of the nuts and all of the chocolate.
- 6. Transfer the batter to the prepared loaf pan(s), scatter the remaining 1/4 cup nuts over the top. Tap the bottom on the work surface to distribute the batter in the pan evenly. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour for the large pan and 35 to 40 minutes for the minis. Transfer the pan(s) to a wire rack to cool 30 minutes. Turn the bread out and let cool completely on the rack. Save in an airtight container for up to 1 week.
CHOCOLATE ZUCCHINI BREAD
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
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.
CHRISTMAS ZUCCHINI BREAD
This tasty loaf is a Christmas Morning staple at our house. It is simple, and makes two large loaves. It's great warm with a little butter.
Provided by Chele3397
Categories Quick Breads
Time 1h10m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix oil, eggs, zucchini, and vanilla.
- Add sugar, flour, soda and cinnamon, blending well.
- Stir in coconut and pecans.
- Bake in greased loaf pans about an hour or until a toothpick tests "clean".
- Cool 15 minutes in bread pans.
- Remove from pans-I wrap mine in foil and slice the loaves just before serving.
MAKEOVER CHOCOLATE ZUCCHINI BREAD
With some basic changes our Test Kitchen was able to keep all the flavor of Jennifer Sickels favorite bread while greatly reducing the guilt. We hope you'll enjoy this makeover as much as we did! Jennifer hails from Greenfield, Indiana.
Provided by Taste of Home
Time 55m
Yield 2 loaves (12 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8x4-in. loaf pans coated with cooking spray., Bake at 350° for 40-45 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 137 calories, Fat 4g fat (0 saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use the right zucchini. Choose small to medium-sized zucchini that are fresh and tender. Avoid large or overripe zucchini, as they can be bitter and watery.
- Grate the zucchini. This will help to distribute the zucchini evenly throughout the bread and prevent it from sinking to the bottom.
- Use good quality chocolate. The chocolate is a key ingredient in this bread, so it's important to use a good quality chocolate that you enjoy the taste of.
- Don't overmix the batter. Overmixing the batter can result in a tough, dense bread. Mix the batter just until the ingredients are combined.
- Bake the bread at the right temperature. The bread should be baked at a moderate temperature (350 degrees F) for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Conclusion:
This Christmas Chocolate Pecan Zucchini Bread is a delicious and festive treat that is perfect for the holiday season. The bread is moist and flavorful, with a rich chocolate flavor and a hint of zucchini. The pecans add a nice crunch, and the cranberries add a tart sweetness. This bread is sure to be a hit at your next holiday party.
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