Best 6 Makeover Chocolate Zucchini Bread Recipes
Welcome to the world of culinary creativity, where simple ingredients transform into a delectable delight. In this article, we'll guide you on a journey to craft the ultimate makeover chocolate zucchini bread, a treat that will tantalize your taste buds and redefine your perception of zucchini's potential. With just a few kitchen staples and a passion for baking, you'll discover how to elevate this classic recipe into an extraordinary dessert sensation. So, put on your apron, gather your ingredients, and prepare to embark on a transformative culinary experience that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHOCOLATE ZUCCHINI BREAD II
This bread doesn't last long in our house. The cinnamon gives this bread an unexpected flavor.
Provided by Shanna
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h10m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
- In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
- Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 41.9 g, Cholesterol 27.9 mg, Fat 18.4 g, Fiber 2.1 g, Protein 4.5 g, SaturatedFat 3.9 g, Sodium 230 mg, Sugar 25.1 g
MAKEOVER ZUCCHINI BREAD
This makeover bread has a golden top, lots of sweet cinnamon flavor and a slimmed-down nutritional profile. It's perfect for your next afternoon snack. -Marjorie Curtis, Haddam, Connecticut
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 12
Steps:
- In a large bowl, beat the sugar, applesauce, eggs, oil and vanilla until well blended. Combine the flour, cinnamon, baking powder, salt and baking soda; gradually beat into sugar mixture until blended. Stir in zucchini and walnuts. , Transfer to two 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 165mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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 MARBLE ZUCCHINI BREAD RECIPE BY TASTY
This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don't worry about squeezing excess liquid from the zucchini - it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving - but you might not be able to wait that long!
Provided by Marigrace Angelo
Categories Bakery Goods
Time 2h25m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C).
- Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
- In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
- Pour half of the wet ingredients, about 2 cups, into a medium bowl.
- In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
- In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
- Fold the dry ingredients into the remaining bowl of wet ingredients.
- Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
- Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
- Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
- Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
- Enjoy!
Nutrition Facts : Calories 479 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams
CHOCOLATE ZUCCHINI BREAD
Two types of chocolate-semisweet and cocoa powder-give this zucchini loaf its rich flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h5m
Number Of Ingredients 14
Steps:
- Bread: Preheat oven to 350 degrees. Butter a 10-by-5-inch loaf pan. Line with parchment, leaving an overhang on two long sides, then butter and flour paper.
- Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together butter, eggs, vanilla, and zucchini. Stir into dry mixture, then fold in chocolate. Pour into pan, smoothing top with a spatula. Bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let cool 20 minutes on a wire rack, then remove from pan and cool completely.
- Glaze: In a small bowl, combine sugar and milk. Whisk until smooth. Pour glaze over bread, then sprinkle with poppy seeds. Let stand until set, about 20 minutes, then cut into slices to serve. Bread will keep, unglazed, at room temperature for up to 3 days.
Tips:
- Use a combination of flours: This recipe uses a blend of all-purpose flour and oat flour, which gives the bread a tender and moist texture. If you don't have oat flour, you can make your own by grinding old-fashioned oats in a blender or food processor until they resemble flour.
- Grate the zucchini finely: This will help to distribute the moisture evenly throughout the bread and prevent it from becoming too dense.
- Don't overmix the batter: Overmixing can develop the gluten in the flour, which will make the bread tough. Mix the batter just until the ingredients are combined.
- Bake the bread in a loaf pan: This will help to give the bread a uniform shape and prevent it from becoming too dry.
- Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.
Conclusion:
This chocolate zucchini bread is a delicious and healthy way to use up summer zucchini. It's moist, tender, and full of chocolate flavor. The bread is also gluten-free and refined sugar-free, making it a healthier option for those with dietary restrictions. With its combination of chocolate and zucchini, this bread is sure to be a hit with everyone at your table.
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