Best 4 Donnas Chocolate 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.

DONNA'S CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
• Sift together flour, salt, cinnamon, baking powder, and soda.
• In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
• Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

DONNA'S CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x 5 inch loaf pans well.
• Sift together flour, salt, cinnamon, baking powder, and soda.
• In a large bowl, beat eggs until lemon colored; beat in sugar and oil. Stir in vanilla, zucchini, and cooled chocolate. Mix dry ingredients into zucchini mixture. Stir in the chopped almonds. Pour batter into prepared pans.
• Bake for 60 minutes, or until a tester inserted in the center comes out clean. Cool in pans 15 to 20 minutes, then flip onto racks to finish cooling.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
• In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
• In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
• If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
• Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
• Sift together the 2 cups flour, baking soda, salt, and cinnamon.
• Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
• In another small bowl, coat the chocolate chips with the 2 Tsp flour.
• This helps prevent them from sinking to the bottom of the pan.
• Stir the flour-coated chocolate chips into the batter.
• Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
• Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.