Chocolate Zucchini Bread
Chocolate Zucchini Bread might be a good recipe to expand your bread collection. For 36 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 16 servings with 220 calories, 4g of protein, and 8g of fat each. 335 people were glad they tried this recipe. A mixture of baking powder, baking soda, unsweetened cocoa powder, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is rather bad. Similar recipes are Chocolate Chocolate Chip Olive Oil Zucchini Bread, Chocolate Zucchini Bread, and Chocolate Zucchini Bread.
Servings: 16
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
3 large eggs
1 cup all-purpose flour
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup unsweetened applesauce
1 ounce unsweetened chocolate, melted
1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1 cup white whole-wheat or whole-wheat flour
2 cups grated zucchini (from about 1 medium zucchini)
Equipment:
loaf pan
oven
pie form
whisk
bowl
baking pan
spatula
skewers
Cooking instruction summary:
Preheat the oven to 325°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with nonstick cooking spray.Place walnuts in a pie pan and toast in oven until fragrant, 5 to 7 minutes. Let cool.In a medium bowl whisk together the flours, cocoa powder, baking powder, baking soda, and salt.In a large bowl whisk together the eggs, sugar, applesauce, oil, vanilla, and chocolate until thoroughly combined. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in the zucchini and walnuts. Divide batter evenly among prepared baking pans, smoothing the tops.Bake for about 55 minutes, or until a skewer inserted in the center comes out clean. Let the loaves cool in baking pans on wire racks for 10 minutes before inverting the loaves onto the wire racks to cool completely. Loaves can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
Step by step:
1. Preheat the oven to 325°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with nonstick cooking spray.
2. Place walnuts in a pie pan and toast in oven until fragrant, 5 to 7 minutes.
3. Let cool.In a medium bowl whisk together the flours, cocoa powder, baking powder, baking soda, and salt.In a large bowl whisk together the eggs, sugar, applesauce, oil, vanilla, and chocolate until thoroughly combined.
4. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in the zucchini and walnuts. Divide batter evenly among prepared baking pans, smoothing the tops.
5. Bake for about 55 minutes, or until a skewer inserted in the center comes out clean.
6. Let the loaves cool in baking pans on wire racks for 10 minutes before inverting the loaves onto the wire racks to cool completely. Loaves can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.
Nutrition Information:
covered percent of daily need
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