Double Chocolate Zucchini Bread Recipes

Steps:

• Heat oven to 350°.
• Butter and flour 2 loaf pans.
• Whisk the flour with the cocoa, baking soda, cinnamon and cloves in a medium size bowl.
• Beat butter and sugar in a medium bowl with a mixer on med high until light and fluffy, about 4 minutes.
• While you're mixing, drizzle in the oil, then the eggs, one at a time, beating well after each addition.
• Stir the vanilla into the buttermilk.
• Mix the flour mixture into the butter mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour.
• (Like this--flour, buttermilk, flour, buttermilk, flour) Scrape the sides of the bowl when needed.
• Fold in the zucchini and chocolate.
• Divide batter into the 2 pans.
• Bake until tester comes out clean, about 55 minutes.
• (be careful, the tester may look chocolatey from the chocolate in the bread--don't overbake) Cool in pans on rack before removing and slicing.

Steps:

• Preheat oven to 350 degrees. Prepare 2 loaf pans with nonstick cooking spray. In a large bowl whisk together flour, cocoa, salt, baking soda, allspice and cinnamon; set aside. In a medium bowl whisk together the sugar and applesauce. Beat in egg substitute until just combined. Stir in vanilla, buttermilk, zucchini and chocolate chips. Gently stir the liquid ingredients into the dry ingredients until just combined. Divide batter equally among the two loaf pans. Bake until toothpick inserted into the center comes out clean and muffin tops are springy to the touch, 45 to 55 minutes; rotating halfway through baking time. Cool loafs in pan for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Steps:

• This is an incredibly simple recipe. You shred 2 cups of zucchini (one large or two small ones) and press down with a paper towel to soak up some of the liquid. Whisk together your dry ingredients, add the sugar and wet ingredients, and mix. Next, you add the zucchini and chocolate chips, transfer to a prepared bread pan, and bake for an hour or so. Easy peasy. This bread is so moist you need to let it cool completely before eating it (a good exercise in self-control!). If you dig in while it's still hot or even warm, you will think it's underdone. Once it's cool, it's perfect. Happy snacking! 1. Preheat oven to 350 F. Spray with non-stick cooking spray and flour an 8″ x 4″ x 2 1/2″ loaf pan and set aside. 2. Use a towel or paper towels to slightly press down on the shredded zucchini to eliminate some of the moisture. Set aside. 3. In a large bowl, whisk together the flour, cocoa, baking soda, salt, and cinnamon. Add the brown sugar, eggs, oil, applesauce, and vanilla. Mix to combine. Stir in the zucchini, then fold in the chocolate chips. Transfer the batter to the prepared pan and bake for 60 to 70 minutes or until a toothpick comes out clean. 4. Let the bread cool in the pan for 30 minutes, then transfer to a cooling rack and let cool completely before serving. Don't skip the cooling process - the bread will appear underdone if you slice and serve while it's still warm.