Best 4 Chocolate Zucchini Loaf Recipes
Chocolate zucchini loaf is a delicious and moist bread that can be enjoyed for breakfast, lunch, or as a dessert. With its rich chocolate flavor and tender crumb, this loaf is sure to become a favorite in your household. The best part about this recipe is that it is incredibly easy to make, and it's a great way to use up your extra zucchini.
Let's cook with our recipes!
CHOCOLATE ZUCCHINI LOAF
Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI-APPLESAUCE CHOCOLATE-CHIP LOAF
Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious update on the classic zucchini bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h15m
Yield Makes 4 mini loaves
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment.
- Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.
- Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.
CHOCOLATE ZUCCHINI LOAF
This is incredible for breakfast, snacking, or even as a dessert! While it is lovely at room temperature it becomes AMAZING when warmed or toasted!! Special note - you can replace the cinnamon with Chinese 5-Spice Powder for a slightly different version that is equally delicious. Obviously, if you have nut allergies or simply...
Provided by C L Hackett
Categories Sweet Breads
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 350. Grease two 8 1/2" x 4 1/2" loaf pans.
- 2. In a medium bowl, combine flour, cocoa, cinnamon, baking powder & powder soda, plus salt. Mix well and set aside.
- 3. In a large bowl, combine sugar and eggs; beat well. Add oil, vanilla and the banana; beat until combined. Stir in Zucchini and add the flour mixture. Stir until just moistened. Finally, add in nuts and/or the chocolate chips/chunks.
- 4. Pour mixture into the greased loaf pans and bake for 55-60 minutes. Cool in Pans for 10 min. Then finish on racks.
- 5. ** I do not actually measure the grated zucchini. I simply use what I have on hand. The bread turns out terrific with any measurement in-between 2 and 3 cups.
HEALTHY CHOCOLATE ZUCCHINI LOAF
I came up with this recipe so that I could enjoy a healthier treat that was still appealing to my kids.
Provided by Stephanie1125
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h15m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 2 standard loaf pans.
- Combine zucchini, maple syrup, oil, and vanilla extract in a large bowl.
- Mix flour, hemp hearts, chia seeds, coconut, cocoa powder, cinnamon, salt, baking soda, and nutmeg together in a separate bowl. Mix wet and dry ingredients until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into a loaf comes out clean, about 60 minutes. Cut each loaf into 12 slices once cooled.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 17.4 g, Cholesterol 38.8 mg, Fat 11.1 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 2.4 g, Sodium 167.9 mg, Sugar 6.4 g
Tips:
- Use a good quality cocoa powder: This will give your loaf a rich, chocolatey flavor.
- Don't overmix the batter: Overmixing can make the loaf tough. Mix just until the ingredients are combined.
- Use ripe zucchini: Ripe zucchini is sweeter and has more moisture, which will make your loaf more moist and flavorful.
- Grate the zucchini: Grating the zucchini will help it distribute evenly throughout the batter.
- Don't overbake the loaf: Overbaking will make the loaf dry and crumbly. Bake just until a toothpick inserted into the center comes out clean.
- Let the loaf cool before frosting: This will help the frosting to set properly.
Conclusion:
Chocolate zucchini loaf is a delicious and easy-to-make treat that is perfect for any occasion. It's moist, chocolatey, and has a hint of sweetness from the zucchini. This loaf is also a great way to use up leftover zucchini. So next time you have some zucchini on hand, be sure to give this recipe a try!
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