Double Chocolate Zucchini Bread

The recipe Double Chocolate Zucchini Bread can be made in roughly 1 hour and 15 minutes. This gluten free recipe serves 4 and costs $1.58 per serving. One portion of this dish contains around 9g of protein, 58g of fat, and a total of 756 calories. Plenty of people made this recipe, and 427 would say it hit the spot. A mixture of baking powder, baking soda, semi sweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by My San Francisco Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Try Double Chocolate Zucchini Bread, Double-Chocolate Zucchini Bread, and Double Chocolate Zucchini Bread for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 tsp baking powder

½ tsp baking soda

½ cup buttermilk (or ½ cup milk + ½ tbsp white vinegar)

¼ cup cocoa

2 eggs

1 cup chopped pecans

½ tsp fine salt

½ cup semi-sweet chocolate chips

¾ cup sugar

1 tsp vanilla extract

½ cup vegetable oil

1 medium organic zucchini

Equipment:

food processor

mixing bowl

loaf pan

oven

bowl

toothpicks

plastic wrap

wire rack

frying pan

Cooking instruction summary:

Preheat oven to 350 degrees F.Spray a 9x4-inch loaf pan with cooking spray and set aside.Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla. Add the zucchini and stir.In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.Gradually add the flour mix to the batter, stirring in-between, until all is added.Stir in the pecans and chocolate chips, then transfer to the loaf pan.Bake for 1 hour, until a toothpick comes out dry.Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.

 

Step by step:


1. Preheat oven to 350 degrees F.Spray a 9x4-inch loaf pan with cooking spray and set aside.Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla.

2. Add the zucchini and stir.In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.Gradually add the flour mix to the batter, stirring in-between, until all is added.Stir in the pecans and chocolate chips, then transfer to the loaf pan.

3. Bake for 1 hour, until a toothpick comes out dry.

4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.


Nutrition Information:

Quickview
756k Calories
9g Protein
57g Total Fat
59g Carbs
7% Health Score
Limit These
Calories
756k
38%

Fat
57g
89%

  Saturated Fat
30g
190%

Carbohydrates
59g
20%

  Sugar
49g
55%

Cholesterol
86mg
29%

Sodium
519mg
23%

Alcohol
0.36g
2%

Caffeine
31mg
11%

Get Enough Of These
Protein
9g
18%

Manganese
1mg
86%

Copper
0.83mg
42%

Phosphorus
340mg
34%

Magnesium
111mg
28%

Fiber
6g
26%

Iron
3mg
19%

Potassium
638mg
18%

Zinc
2mg
18%

Selenium
11µg
17%

Vitamin B2
0.26mg
15%

Calcium
147mg
15%

Vitamin B1
0.22mg
15%

Vitamin E
1mg
12%

Vitamin K
11µg
11%

Vitamin C
9mg
11%

Vitamin B6
0.19mg
10%

Vitamin B5
0.85mg
8%

Folate
30µg
8%

Vitamin B12
0.37µg
6%

Vitamin A
291IU
6%

Vitamin D
0.83µg
6%

Vitamin B3
0.86mg
4%

covered percent of daily need
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Related Videos:

Double Chocolate Zucchini Bread

 

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