Double Chocolate Zucchini Bread | Sally's Baking Recipes
Like my chocolate zucchini cake, this moist and fudge-like double chocolate zucchini bread raises a huge question: How on earth is there a vegetable in THIS? Readers have loved this recipe for years, and it’s on my menu all summer long when zucchini is plentiful.
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Chocolate Zucchini Cake
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup white sugar
1 stick butter
1/2 cup oil
1/2 cup buttermilk
2 teaspoons baking soda
3 eggs
1 teaspoon vanilla
4 Tablespoons cocoa
2 1/2 cups all- purpose flour
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 cups grated zucchini
1 cup chopped pecans
1 cup chocolate chips
Cream together both sugars, butter, and oil.
Mix together the butter milk and soda.
Add eggs, vanilla, and buttermilk to the sugar mixture.
Sift together the dry ingredients then add. Mix well.
Stir in zucchini and nuts. Pour into a greased and floured 9 x 13“ cake pan. Sprinkle chocolate chips on top.
Bake at 350° for 30 to 35 minutes or until the center tests done.
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How To Make Double Chocolate Zucchini Bread
This Chocolate Zucchini Bread is deliciously moist and the perfect healthy breakfast or snack to use up your summer zucchini. This quick bread recipe is easy to make with almond flour, maple syrup and bursting with a rich chocolate flavor. It’s also paleo-friendly, gluten-free, dairy-free and refined sugar-free with low carb and keto sweetener options. Plus, made in one bowl with no mixer required!
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The best CHOCOLATE ZUCCHINI LOAF!
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The best CHOCOLATE ZUCCHINI LOAF!
0:00 INTRO
0:30 OVEN & PAN
0:53 DRY MIX
1:10 BUTTER & COCONUT OIL
1:42 WET MIX
2:05 MIX THE CAKE BATTER
2:20 SHREDDED ZUCCHINI
2:30 ADD ZUCCHINI & CHOCOLATE
2:45 BAKE
3:25 SERVE
IMPORTANT!!! THE VIDEO SAYS BAKE FOR 15 - error! Bake for 45-50 minutes. Recipe on the website lists this correctly. Sorry!!!
Everyone loves this CHOCOLATE ZUCCHINI LOAF; the ingredients are easy to find, it doesn’t take a lot of time to assemble and it is really flavourful.
Like so many tried-and-true recipes, this one came to us from a friend of a friend who shared it with Carol’s bestie. Having now made it a bunch of times for my family and friends, I can attest that it sure is fantastic, and yes, folks just can’t get enough of it. Promise me you’ll try it.
When you do, share your chocolate zucchini bread just like we did - send this LINK to your friends and PIN the recipe to a favourite cake or dessert board on Pinterest. Lastly, don’t forget to take pics of all the delicious stuff you’re baking. Simply post those pics on Instagram or Facebook, tagging #weekendatthecottage when you do. We can hardly wait it to see them!
For now, here are some tips on making this CHOCOLATE ZUCCHINI LOAF:
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The BEST Chocolate Zucchini Cake Recipe
This chocolate zucchine cake is the MOST amazing chocolate cake you could imagine! You would NEVER guess that this insanely moist chocolate cake has zucchini in it! The hidden vegetable really just adds a lot of moisture to the cake without altering the super chocolatey flavor. I can’t even tell you how good the whipped chocolate buttercream is. You just have to make this cake. Or you can make regular zucchini bread, up to you I guess. ????
Full Recipe:
The cake is super-fudgy, full of chocolate chipps and that buttercream is just magical, I think it has JUST the right proportion of cocoa powder, butter, salt and sugar. Would this be one of your favorite zucchini recipes?
Chocolate cake decorating is so fun when you have a few different chocolate textures to play with. I loved how the ganache, shards, cocoa powder and butter cream come together to make this cake look as mouth watering as it tastes!
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Double Chocolate Zucchini Bread Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Too many summer zucchini? This is a great bread / cake for all the chocolate lovers in your family.
Ingredients:
1⅔ cups (400 mL) all-purpose flour
⅓ cup (75 mL) Dutch-process cocoa powder
1 tsp (5 mL) salt
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
2 eggs
½ cup (125 mL) vegetable oil
½ cup (125 mL) packed brown sugar
⅓ cup (75 mL) honey
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) shredded zucchini
1 cup (250 mL) semisweet chocolate chips
Method:
Pre heat oven to 350ºF (180ºC). Grease and flour an 8x4 loaf pan.
In a bowl, combine flour, cocoa powder, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract.
Add the dry to the wet ingredients and gently stir together until almost no flour remains.
Fold in the zucchini and chocolate chips, until they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick comes out with just a few moist crumbs attached.
Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing.
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