Best 5 Double Chocolate Zucchini Bread Recipes

DOUBLE CHOCOLATE ZUCCHINI BREAD

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.

DOUBLE-CHOCOLATE ZUCCHINI BREAD

Steps:

• Heat oven to 350°F. Generously spray 2 (8x4-inch) loaf pans with cooking spray.
• In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and granulated sugar with electric mixer on medium speed until blended, or mix with spoon. Stir in chocolate chips. Divide batter between pans.
• Bake 45 to 50 minutes or until center of loaf springs back when touched. Run knife around sides of pans to loosen; cool completely, about 2 hours. Remove from pans to cutting board. Sprinkle with powdered sugar. Cut each loaf into 8 slices.

DOUBLE CHOCOLATE ZUCCHINI BREAD

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.

DOUBLE CHOCOLATE ZUCCHINI BREAD

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.

DOUBLE CHOCOLATE ZUCCHINI BREAD

Steps:

• 1. Preheat the oven to 350°F; spray an 8 1/2" x 4 1/2" loaf pan with nonstick cooking spray .
• 2. In a large mixing bowl, beat together the eggs, honey, oil, sugar, and vanilla until smooth.
• 3. Sift in the salt, baking soda, baking powder, cocoa, and flour, stir until well combined.
• 4. Stir in the zucchini and chocolate chips. Pour into prepared pan.
• 5. Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, there maybe a tiny bit of chocolate on the toothpick from the melted chips, that is ok).
• 6. Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack. Cool completely before slicing; store in an air tight container.