Dark Chocolate Zucchini Bread With Coconut Glaze Recipe 445

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.

DARK CHOCOLATE CHIP ZUCCHINI BREAD

Steps:

• Preheat oven to 350°. Coat two 8x4-in. loaf pans with cooking spray; dust with flour, tapping out extra., In a large bowl, whisk the first eight ingredients. In another bowl, whisk eggs, egg whites, buttermilk, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Fold in zucchini, chocolate chips and walnuts. , Transfer to prepared pans. Bake 55-65 minutes or until a toothpick inserted in center comes out clean. Loosen sides from pans with a knife. Cool in pans 10 minutes before removing to a wire rack to cool.

CHOCOLATE COCONUT ZUCCHINI BREAD

Steps:

• Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
• whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
• Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
• Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
• In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons

ZUCCHINI BREAD WITH COCONUT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a loaf pan.
• Combine flour, coconut, baking powder, baking soda, and salt in a bowl.
• Beat sugar, oil, vanilla sugar, and cinnamon in a separate bowl with an electric mixer until foamy.
• Place grated zucchini in a colander in the sink. Squeeze out as much liquid with your hands as possible. Add zucchini and eggs to the sugar mixture and mix well. Stir into flour mixture until well combined.
• Pour zucchini batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

ZUCCHINI BREAD WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F. Grease a 9x4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan.
• In a bowl, sift together dry ingredients and set aside.
• In a large bowl, beat eggs; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini.
• Carefully blend flour mixture into the wet ingredients and stir until combined.
• Scoop batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9x4 loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven and cool 10 minutes in the pan. Remove from pan and cool on wire rack. Cool loaf completely before cutting.

CHOCOLATE ZUCCHINI BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
• Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.