Best 5 Chocolate Wave Zucchini Bread Recipes
Chocolate wave zucchini bread is a delightful and easy-to-make treat that combines the flavors of chocolate and zucchini into a moist, flavorful loaf. Perfect for breakfast, snacks, or dessert, this recipe is a great way to enjoy a sweet treat without feeling guilty. With a variety of ingredients and variations, this article will guide you through the steps of creating a delicious chocolate wave zucchini bread that will impress your family and friends.
Here are our top 5 tried and tested recipes!
CHOCOLATE ZUCCHINI BREAD I
A moist scrumptious bread with chocolate and spices that even the kids will love. It's a great way to use up all of those extra zucchinis in your garden!
Provided by Diane
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h30m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. 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 and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
- Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Nutrition Facts : Calories 278 calories, Carbohydrate 34.9 g, Cholesterol 27.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 3.7 g, Sodium 192.6 mg, Sugar 23.8 g
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.
CHOCOLATE WAVE ZUCCHINI BREAD
This bread is moist and chocolaty, with a neat layered look.
Provided by Lisa Perry
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
- In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Nutrition Facts : Calories 262.7 calories, Carbohydrate 40.4 g, Cholesterol 31 mg, Fat 10.5 g, Fiber 1.6 g, Protein 4 g, SaturatedFat 2.9 g, Sodium 226.5 mg, Sugar 25.3 g
CHOCOLATE WAVE ZUCCHINI BREAD
Found this recipe on another web site and LOVED it! Moist, delicious, and ery cool looking. Gave the recipe away.
Provided by flightnurse
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
- In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
- Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
- Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Nutrition Facts : Calories 262.9, Fat 10.5, SaturatedFat 2.9, Cholesterol 31, Sodium 224.2, Carbohydrate 40.5, Fiber 1.6, Sugar 25.4, Protein 4
CHOCOLATE WHOLE WHEAT ZUCCHINI BREAD
I tweaked HeatherFeather's Recipe #61794 whole wheat zucchini bread to make this and wanted to post it to see what the nutritional values are.
Provided by Nado2003
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
- Preheat the oven to 350°F
- Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
- Make a well in the center of this mixture.
- In another bowl, beat eggs until foamy (not too much- just foamy).
- To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
- Add the zucchini to the wet ingredients and stir until well combined.
- Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
- Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
- Cool bread in pan for about 20 minutes, then remove and devour.
Nutrition Facts : Calories 182.5, Fat 2.3, SaturatedFat 0.8, Cholesterol 46.9, Sodium 249.3, Carbohydrate 38.1, Fiber 3.2, Sugar 18.1, Protein 5.4
Tips:
- Use fresh zucchini: Fresh zucchini has a higher water content, which makes the bread more moist. If you only have older zucchini, grate it and then squeeze out the excess moisture with a paper towel before using it.
- Don't overmix the batter: Overmixing the batter will make the bread tough. Mix just until the ingredients are combined.
- Use a loaf pan that is the right size: A 9x5 inch loaf pan is the perfect size for this recipe. If you use a smaller pan, the bread will be too thick and may not cook evenly.
- Bake the bread until a toothpick inserted into the center comes out clean: This usually takes about 60-70 minutes. Don't overbake the bread, or it will be dry.
- Let the bread cool completely before frosting it: This will help the frosting to set properly.
Conclusion:
Chocolate Wave Zucchini Bread is a delicious and easy-to-make treat that is perfect for any occasion. It is moist, chocolatey, and has a hint of cinnamon. This bread is also a great way to use up extra zucchini. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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