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How To make Chocolate Zucchini Nut Bread
1 c Salad Oil
3 Eggs
1 t Salt
1/4 t Baking Powder
1 t Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 t Cinnamon
1 t Vanilla
1/2 c Choc Chips
chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer.
How To make Chocolate Zucchini Nut Bread's Videos
Double Chocolate Zucchini Bread (Vegan)
This vegan double chocolate zucchini bread is super-rich, moist, and fudgy. Chocolate and zucchini go so well together and believe me when I tell you that no one will know this bread has vegetables in it!
Full recipe:
CLASSIC/ MARBLE/CHOCOLATE ZUCCHINI BREAD ALL IN ONE | ZUCCHINI BREAD RECIPE
#Zucchinibread #Zucchinirecipe #Chocolatezucchinicake #ZucchiniMarblecake
It's zucchini season! I have a lot of zucchini in my garden. This zucchini bread recipe are all my favorite! I called it ,Zucchini all in one recipe!
You can have Classic, Marble, & Chocolate Zucchini Bread in one oven!
They are very easy to make & hope you will like & enjoy the recipe!
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I really appreciate your support! ????
*** Classic /Marble/Chocolate Zucchini Bread Recipe***
CHOCOLATE BATTER:
2 & 3/4 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
1/4 tsp salt
1 & 3/4 sugar
2 large fresh eggs
3/4 cup melted unsalted butter
3 cups shredded/grated Zucchini
1 tsp instant coffee
1 tsp vanilla extract
1 cup semi sweet chocolate chips plus for toppings
CLASSIC BATTER:
3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ginger powder
1/2 tsp nutmeg
1/2 Tbsp cinnamon powder
1/4 tsp salt
1 &1/3 cups sugar
2 large fresh eggs
3/4 cup melted unsalted butter
1 tsp vanilla extract
3 cups shredded/grated zucchini
BAKE in preheated 350 F degree oven
Instruction: Please watch the video! Thank you so much! ❤️ ????
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Chocolate Zucchini Bread
Chocolate zucchini bread recipe that is gluten free, grain free and Paleo friendly.
Zucchini Brownies! So Moist! So Good!
#zucchinibrownies
#whippoorwillholler
#faith
#canning
#sustainability
#gardening
#homesteading
zucchini brownies
2 cups All purpose Flour
1/2 cup baking cocoa
1 1/2 t. baking soda
1 t. Salt
1 1/2 c. sugar
1/2 c. oil
2 t. vanilla
2 cups shredded zucchini
5 T. water
1/2 to 1 cups nuts
350 degrees. 9x13 pan
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Keto Chocolate Zucchini Bread
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here is the recipe
INGREDIENTS
7 ounces (thoroughly drained!) finely grated zucchini about 1 medium
1 cup almond flour
1/2 cup golden flaxseed meal finely ground*
1/2 cup cocoa powder
2 tablespoons psyllium husk finely ground*
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2/3-1 cup erythritol xylitol or allulose** (I used 3/4 cup)
4 eggs
6 tablespoons grass-fed unsalted butter melted & cooled (or 5 TBS coconut oil + 1 TBS coconut cream)
1/2 cup sour cream or coconut cream + 1 TBS apple cider vinegar
1 teaspoon vanilla extract
1 cup sugar-free chocolate chips
INSTRUCTIONS
Preheat oven to 350°F/180°C. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
Finely grate the zucchini and wrap it up in a thin kitchen towel or cheesecloth. Then wring it out until almost all liquid stops coming out and measure up 200g/7 ounces (its roughly a medium zucchini). Set aside.
Whisk together in a medium bowl almond flour, flaxseed meal, cocoa powder, psyllium husk, baking powder and salt. Set aside.
Add sweetener and eggs to a large bowl and beat with an electric mixer for 3-5 minutes until airy and lighter in color. With the mixer on, add in the vanilla extract and butter.
Add in the dry flour mixture in two parts, alternating with the cream. Mix for 2 to 3 minutes until fully incorporated and elastic, the batter will thicken as you mix. Fold in zucchini and half of the chocolate chips (optional!).
Distribute batter evenly into pan, smoothing out the top with wet fingertips or a spatula. Top off with the remaining chocolate chips (again, totally optional!).
Bake for 50-60 minutes, covering with a lose foil dome if needed (I did at around minute 40). Just be sure that the foil isn't resting directly on the bread!
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack before cutting. Keep in mind that your bread will continue to cook while cooling, so for best crumb you'll want to really cool completely.
Store in an airtight container at room temperature for 2-3 days, or freeze for about 2 months (it defrosts very well!). p.s. its also delicious lightly toasted with generous smear of (salted!) butter ????
RECIPE NOTES
*For best texture and rise, always regrind your psyllium husk (or powder) and flax meal in a dry blender or bullet.
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TRIPLE Chocolate Zucchini Bread (Gluten-Free and Vegan)
OMG- this is the most chocolatey, delicious bread, errr.... cake? whatever it it is, I want to eat all of it!