Chocolate Zucchini Bread
Chocolate Zucchini Bread might be just the breakfast you are searching for. One portion of this dish contains around 4g of protein, 12g of fat, and a total of 282 calories. This recipe serves 16 and costs 40 cents per serving. 91 person have made this recipe and would make it again. It is brought to you by Tidy Mom. If you have all purpose flour, almond extract, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is rather bad. Chocolate Chocolate Chip Olive Oil Zucchini Bread, Chocolate Zucchini Bread, and Chocolate Zucchini Bread are very similar to this recipe.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2 1/2 cups all purpose flour
1/2 teaspoon almond extract
2 teaspoons baking soda
3/4 cup mini chocolate chips
1 teaspoon cinnamon
2 eggs
1 1/2 cups granulated white sugar
1/2 teaspoon salt
1 cup strong coffee (to soak zucchini in)
3/4 cup unsalted butter, melted
1/2 cup unsweetened cocoa
4 cups grated zucchini (from about a pound and a half of zucchini)
Equipment:
loaf pan
sieve
bowl
oven
whisk
skewers
butter knife
frying pan
Cooking instruction summary:
Place the freshly grated zucchini in a large bowl and pour cooled coffee over and let it soak for about 5-10 minutes. Then, squeeze all liquid from zucchini and place in a dishcloth to remove excess moisture or place in a sieve over a bowl to catch any excess moisture.With rack in the middle, preheat oven to 350°F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excessIn a large bowl, whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon until all ingredients are well combined, set aside.In a separate large bowl, beat together the sugar and eggs until smooth, about a minute. Add the melted butter and almond extract and beat until smooth.Gently stir in the grated zucchini Add the flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.Divide the batter between the two pans. Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily. Let it cool on a rack for 5-10 minutes, then run a butter knife around the edges to separate the bread from the pan. Remove from the loaf pans and let cool completely on a rack.
Step by step:
1. Place the freshly grated zucchini in a large bowl and pour cooled coffee over and let it soak for about 5-10 minutes. Then, squeeze all liquid from zucchini and place in a dishcloth to remove excess moisture or place in a sieve over a bowl to catch any excess moisture.With rack in the middle, preheat oven to 350°F. Grease the bottom and sides of a 9 by 5-inch loaf pan; dust with flour, tapping out the excess
2. In a large bowl, whisk together the flour, unsweetened cocoa, baking soda, salt, and cinnamon until all ingredients are well combined, set aside.In a separate large bowl, beat together the sugar and eggs until smooth, about a minute.
3. Add the melted butter and almond extract and beat until smooth.Gently stir in the grated zucchini
4. Add the flour mixture to the batter and stir just until combined.
5. Add chocolate chips and stir to combine.Divide the batter between the two pans.
6. Bake for 50 minutes, or until a skewer inserted into the center comes out clean and easily.
7. Let it cool on a rack for 5-10 minutes, then run a butter knife around the edges to separate the bread from the pan.
8. Remove from the loaf pans and let cool completely on a rack.
Nutrition Information:
covered percent of daily need
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