Double-Chocolate Zucchini Bread

 

Double Chocolate Zucchini Bread

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Double Chocolate Chip Zucchini Bread

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Healthy Double Chocolate Zucchini Bread

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Double Chocolate Zucchini Bread

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Chocolate Zucchini Bread Recipe

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Double Chocolate Zucchini Bread Recipe LeGourmetTV

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Double Chocolate Zucchini Bread Recipe | Super Moist & Delicious!

Video taken from the channel: Evolving Table


Ingredients. 8 tablespoons. (1 stick) unsalted butter, at room temperature, plus more for the pan. 1 cup. granulated sugar. 2. large eggs.

1/2 cup. unsweetened cocoa powder. 2 teaspoons. baking powder. 1 teaspoon. pure vanilla extract. 1/4 teaspoon.

Ingredients. 2 large eggs. 1/3 cup (113g) honey.

1/2 cup (99g) vegetable oil. 1/2 cup (106g) brown sugar, packed. 1 teaspoon vanilla extract. 1 teaspoon salt.

1/2 teaspoon baking soda. 1/2 teaspoon baking powder. 1/2 teaspoon espresso powder, optional. 1/3 cup (28g) unsweetened cocoa. Heat oven to 350°F.

Generously spray 2 (8x4-inch) loaf pans with cooking spray. 2 In large bowl, beat cake mix, eggs, zucchini, vanilla, cinnamon, melted butter and. Ingredients. 1 stick (1/2 cup) unsalted butter.

3/4 cup plus 2 tablespoons light brown sugar, packed. 2 large eggs. 1 teaspoon vanilla extract. 1-2/3 cups all purpose flour, spooned into measuring cup and leveled off with a knife.

1/3 cup Dutch-process cocoa powder (ok. *Next, combine your eggs, sour cream, vegetable oil, sugar, and vanilla together in a mixing bowl. Once blended, add in flour, unsweetened cocoa powder, baking soda, baking powder, salt, espresso powder, and zucchini.

Fold in chocolate chips. *Pour batter into TWO greased loaf pans and bake in a 350 degree F oven for about 45-50 minutes. Double Chocolate Zucchini Bread Turn your head for one minute in the garden and suddenly your zucchini turns into a monster the size of your arm. These huge vegetables are not so good for fresh eating, but make GREAT zucchini bread.

You can even shred a whole bunch of it to keep in the freezer for chocolate bread whenever you feel like it. Chocolate Zucchini bread with a cinnamon twist. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. Combine the flour, 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 50-55 minutes. We are doubling down on the chocolate, cuz duh more chocolate is always better and making Double Chocolate Zucchini Bread.

All the same great flavor from the zucchini but I added cocoa powder to the batter and of course threw in some chocolate chips for good measure. This bread is decadent, slightly sweet, moist and down right delicious!Ingredients 2 cups sugar 1 cup canola oil 3 large eggs 1 tablespoon vanilla 2 1/2 cups flour 1/2 cup cocoa powder 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 2 cups peeled and shredded zucchini 1 cup chocolate chips.

List of related literature:

These croutons are chia seed–based, so this recipe is a good option if you’re craving something bread-like but you don’t tolerate flaxseeds (which form the base of my focaccia recipe on here).

“The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence” by Leanne Vogel
from The Keto Diet: The Complete Guide to a High-Fat Diet, with More Than 125 Delectable Recipes and 5 Meal Plans to Shed Weight, Heal Your Body, and Regain Confidence
by Leanne Vogel
Victory Belt Publishing, 2017

Overlap two crêpes on top to cover the filling.

“Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook” by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
from Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook: A Cookbook
by Lidia Matticchio Bastianich, Tanya Bastianich Manuali
Knopf Doubleday Publishing Group, 2015

Cut the bread crosswise into two pieces, each one about 7 inches long (use the leftover bread for another use).

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

This is a recipe that smothers that neutral, nutritious squash with loads of chocolate, nearly making it disappear in the loaf, and uses it only for the wonderful moisture it imparts.

“Midwest Made: Big, Bold Baking from the Heartland” by Shauna Sever
from Midwest Made: Big, Bold Baking from the Heartland
by Shauna Sever
Running Press, 2019

This bread was inspired by the sometimes overwhelming amount of zucchini in my garden.

“Good to the Grain: Baking with Whole-Grain Flours” by Kimberly Boyce, Amy Scattergood, Quentin Bacon, Nancy Silverton
from Good to the Grain: Baking with Whole-Grain Flours
by Kimberly Boyce, Amy Scattergood, et. al.
ABRAMS, 2011

You can cut the recipe in half and make one smaller loaf, but the presentation isn’t nearly as dramatic.

“Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes” by Jennifer Segal, Alexandra Grablewski
from Once Upon a Chef, the Cookbook: 100 Tested, Perfected, and Family-Approved Recipes
by Jennifer Segal, Alexandra Grablewski
Chronicle Books LLC, 2018

Once melted, add as many slices of the zucchini bread as will fit comfortably in the pan.

“Wine Food: New Adventures in Drinking and Cooking [A Recipe Book]” by Dana Frank, Andrea Slonecker
from Wine Food: New Adventures in Drinking and Cooking [A Recipe Book]
by Dana Frank, Andrea Slonecker
Potter/Ten Speed/Harmony/Rodale, 2018

Shape 1/4 cup of the rye flour, 1 cup at a time, stir each half into an oval loaf, place on a ring well after each addition with a wooden buttered baking sheet, cover, and let rise spoon.

“Please to the Table: The Russian Cookbook” by Anya Von Bremzen, John Welchman
from Please to the Table: The Russian Cookbook
by Anya Von Bremzen, John Welchman
Workman Publishing Company, 1990

Slice the loaf crosswise into 1.5-mm (1/16-inch) thick slices and arrange in a single layer on a baking sheet lined with parchment paper.

“The NoMad Cookbook” by Daniel Humm, Will Guidara, Leo Robitschek, Francesco Tonelli
from The NoMad Cookbook
by Daniel Humm, Will Guidara, et. al.
Potter/Ten Speed/Harmony/Rodale, 2015

This zucchini bread recipe was one of the earliest recipes I shared on my blog.

“Simply Scratch: 120 Wholesome Homemade Recipes Made Easy” by Laurie McNamara
from Simply Scratch: 120 Wholesome Homemade Recipes Made Easy
by Laurie McNamara
Penguin Publishing Group, 2015

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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15 comments

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  • hello, thanks a lot for the effort you always put in order to make and produce best recipes. can we replace zucchini with grated carrot while keep the rest of ingredients same?

  • hi… can you please show how to bake a vanilla sponge cake… I  tried your chocolate pound cake and it came out awesome… thanks a lot…. henceforth I will follow that recipe permanently…….

  • Love you home cooking adventure. Every thing about ur videos is amazing. I wish we would tell around about your channel, so more people can benefit and the family expands.

  • Could I adjust this to a 24cm bundt pan? It’s like 10″, 12 cup.
    I got kinda mad at yt for reseting the page and deleting my whole message I wrote about you, how much I like how approachable you are and how easy going you seem to be. I’d like yo to come off to people the same way if I ever start making the videos for my own Instagram page.:)

  • i just backed it today and it is delicious, the whole house smells so good!
    thanks, I have been looking for a recipe like this one!!!

  • Oh I can’t wait to try your recipes. I love trying new combinations. This somehow is a little bit healthier ��. Greetings from Australia ����

  • This chocolate zucchini bread looks really delicious. My kids love this chocolate chip zucchini bread. Thanks for sharing this chocolate chip zucchini bread with all of us. Even i have a special chocolate chip zucchini bread recipe as well. Check out the recipe here:

    https://www.recipespack.com/perfect-chocolate-chip-zucchini-bread/

  • Thank you so much! I am allergic to bananas, so I get really excited anytime I see a zucchini bread recipe! This one is so unique!

  • Hi there, i made, it was good but….. something is wrong, it has a weird smell and i’m sure it’s the baking soda, there is a mistake in the recipe (it should have been baking powder)’ Besides this in the oven it rose beautifully like yours, but when i took it out, it deflated a little. Don’t get me wrong, it’ still good, but that unpleasant smell… should i go for baking powder, and if yes how much? Your recipe and your music are always my favorite. <3

  • You really shouldn’t encourage people to LIE to their kids. Don’t tell them it is flour,tell them it is zucchini and encourage the good eating habits!

  • How do you know if you got a bitter zuchinni? i ruined an entire meal the other day because i didn’t know some are just bitter. You are supposed t put them in salt t remove that but i would maybe ruin the bread even after rinsing it, any ideas?

  • it was an absolute hit with my colleagues! i melted some dark chocolate and spread it on top which made it even better! thank you so much

  • hey im planning to make this so for how long should the preheating process should start for the oven before i place the lined paper container in it

  • sometimes i just watch this for fun with my cousins or anywhere else:D because i like to watch these videos over and over again ��

  • What an awesome looking bread, Ella. We have zucchini and chocolate lovers in my family and I am sure they will love this. Wonderful share!:)