Chocolate Zucchini Bread Cake Recipes

CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
• In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
• Pour half of the wet ingredients, about 2 cups, into a medium bowl.
• In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
• In a separate medium bowl, whisk together the remaining 1½ cups (185 G) flour, 1 teaspoon baking soda, ½ teaspoon salt, and the cinnamon.
• Fold the dry ingredients into the remaining bowl of wet ingredients.
• Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
• Using 2 ¼-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
• Bake until a cake tester inserted in the center of the cake comes out clean, 70-80 minutes.
• Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
• Enjoy!

CHOCOLATE ZUCCHINI CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
• Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350°F degrees and grease an 8½ x 4½-inch loaf pan with nonstick cooking spray.
• Place the butter in a large microwave-safe mixing bowl and microwave for one minute, or until just melted. Stir in the brown sugar until completely smooth. Add the eggs and vanilla and stir until incorporated. (Be sure to add the eggs after the brown sugar is mixed in, as the hot butter alone could cook the eggs.)
• Whisk together the flour, cocoa powder, salt, baking powder, baking soda and instant coffee (if using) in a medium bowl. Add to the butter mixture and stir until well combined. It will be very thick.
• Stir in the shredded zucchini and chocolate chips. (It will still be thick -- that's okay.)
• Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60 to 65 minutes, or until a toothpick or cake tester inserted into the center comes out clean (save for perhaps a smear from the melted chocolate chips). Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.
• Freezer-Friendly Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.

CHOCOLATE ZUCCHINI BREAD

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to 2 greased 8x4-in. loaf pans., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

CHOCOLATE ZUCCHINI "CAKE" BREAD

Steps:

• 1. PREHEAT your oven to 350 degrees. Grease 2 - 5" x 9" loaf pans. GRATE zucchini, and I after I measured, I cut the 3 cups of grated zucchini again with my kitchen scissors to make smaller pieces.
• 2. IN A MEDIUM BOWL... mix the eggs, oil, vanilla, sugar and zucchini (grated) with a large spoon until well mixed.
• 3. IN A LARGE BOWL...combine the flour, cocoa, baking soda, cinnamon, salt, and baking powder. I used a wire whip to mix the dry ingredients.
• 4. ADD the chocolate chips and nuts to the dry ingredients and stir again.
• 5. ADD the zucchini mixture to the dry ingredients and mix with a large spoon until mixed thoroughly.
• 6. POUR into 2 greased 5" x 9" loaf pans.
• 7. BAKE for 45 minutes, until bread tests done.
• 8. Opt: Omit chocolate chips and cocoa powder and add: 1 tablespoon lemon rind

CHOCOLATE ZUCCHINI BREAD RECIPE

Steps:

• In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
• In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder.
• Gradually beat the dry ingredient mixture into the sugar mixture until blended.
• Stir in zucchini.
• Fold in chocolate chips.
• Transfer to two 8 x 4 inch loaf pans coated with non-stick cooking spray.
• Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely

CHOCOLATE ZUCCHINI BREAD(CAKE)

Steps:

• Preheat oven to 350 degrees.
• Lightly grease 2 9X5 loaf pans.
• In a bowl combine eggs sugar, oil, zucchini, vanilla, and chocolate; beat well.
• Sift together flour, baking soda, salt cinnamon and nutmeg; stir into liquid mixture to combine.
• Blend in chips, raisins, nut and or coconut.
• Pour into pans.
• Bake for 50-60 minutes.

CHOCOLATE ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F.
• Mix the dry ingrdients (1 to 6) together.
• Mix the wet ingredients (7 to 13) together.
• Add the wet ingredients to the dry ingredients.
• Fold in the nuts and chocolate chips. You can also omit the chocolate chips but please don’t. Once they melt in the oven, they give such a yummy taste and awesome texture to the bread.
• Pour the batter into a greased 9X5 inch loaf pan.
• Let it bake for 45-50 minutes. (I checked mine after 35 minutes and kept an eye on the bread.) Check for doneness and remove the bread from the oven.
• Let it cool on the pan for 10 minutes. After this time, remove the bread from the pan and let it cool on the wire rack.
• Once it is completely cooled, slice and eat or store it in the refrigerator.
• Notes: This bread is not too sweet. That is the way I like it. But if you want it to be sweeter, increase the sugar or the honey. Entirely upto you.
• Also I thought this cake tasted much better the next day after being refridgerated over night, left to reach room temp for 20mins and then warmed through in the microwave for 15 seconds.

CHOCOLATE ZUCCHINI BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
• In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
• Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.