Time 2h25m Yield 10 servings Number Of Ingredients 14 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!
Time 2h30m Yield 6 to 8 servings Number Of Ingredients 13 Steps:
Adjust rack to the middle position and preheat the oven to 325 degrees F. Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini. Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture in to the flour mixture until just combined. Fold in the chocolate chips. Coat an 8 1/2-inch-by-4 1/2-inch loaf pan with cooking spray then spoon the batter into the pan, smoothing out the top with the back of a spoon. Bake, rotating about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes. Cool completely in the pan on a cooling rack.
Yield 8 servings Number Of Ingredients 12 Steps:
Cut the ends off of zucchini and grate it on the large side of a box grater. Set aside 2 cups. Preheat the oven to 375˚F (190˚C). Whisk together warm water and honey. Add eggs, yogurt, honey, and vanilla extract. Whisk. Add zucchini and whisk to combine. Add flour, baking soda, nutmeg, and salt. Mix to combine. Fold chocolate chips into the batter. Pour the batter into a greased 9×5-inch (23x12cm) bread pan. Top with flax seeds, as desired. Bake for 50-60 minutes, or until a toothpick comes out clean from the middle of the bread. Allow to cool for 15 minutes before serving! Enjoy!
Time 1h50m Yield 16 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 4x8-inch loaf pans. Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl. Stir the flour mixture into the zucchini mixture. Mix in chopped walnuts and chocolate chips. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Let cool in pans for 10 minutes before removing to finish cooling on wire racks.
More about “chocolate chip zucchini bread recipe by tasty”
Yield 24 Number Of Ingredients 14 Steps:
Sift together flour, baking powder, soda, salt, and spices. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.
