Unsweetened cocoa powder (either natural or Dutch processed). To add even more chocolate flavor, I couldn't resist adding some dark chocolate chips to the bread as well
A couple of notes on ingredients. Zucchini, also known as a courgette, has a smooth dark green skin which isn't removed before grating. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to the bread. However, what it lacks in flavor it more than makes up for with its moist texture. You will need about 1/2 pound (225 grams) of fresh zucchini (about one medium) and make sure to wash and cut off both ends of the zucchini before grating.
There are two types of unsweetened cocoa powder, natural unsweetened and Dutch-processed. You can use either type in this recipe. Also, for the chocolate chips you can use semi sweet, bittersweet, white, and/or milk chocolate chips. If you don't want to add chocolate chips, you can simply leave them out, or replace them with chopped nuts. This bread can be stored about 4 days in the refrigerator or you can freeze it. Defrost in the refrigerator overnight.
Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.Butter, or spray with a nonstick vegetable spray, an 8 1/2 x 4 1/2 x 3 inch (21.5 x 11.5 x 8 cm) loaf pan.Line the bottom of the pan with parchment paper.
In a large bowl, whisk the flour with the unsweetened cocoa powder, baking soda, baking powder, and salt.Then fold in the chocolate chips.
In another large bowl, whisk the eggs. Then add the oil, sugars, and vanilla extract and whisk until well blended.Fold in the grated zucchini. Then fold into the flour mixture, stirring just until combined.Pour the batter into the prepared pan and bake until the bread has risen and atoothpick inserted into the center comes out clean, about 60 to 70 minutes . Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. This bread can be stored in the refrigerator or at room temperature about 3 to 4 days, or it can be frozen. Defrost in the refrigerator overnight.
Vegan Zucchini Bread Recipe
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Easy Zucchini Bread Recipe
Content in any form may not be copied or used without written permission of Stephanie Jaworski, . Students and non profit educators may use content without permission with proper credit.The 1970s was a time when any baked good that contained a vegetable, and used oil instead of butter, was considered healthy. This trend made Zucchini Bread, as well as Carrot Cake, very popular. And true to its name, Zucchini Bread does contain grated zucchini, as well as grated apple. Both of these ingredients, along with oil, give the Zucchini Bread a wonderfully moist texture. Add to that chopped nuts, dried coconut, ground cinnamon and nutmeg, and it's easy to see why this quick bread has stood the test of time.
Jean Anderson tells us in her 'The American Century Cookbook' that Zucchini Bread first became popular in the 1960s. Zucchini, also known as a courgette, has a smooth dark green skin that isn't removed before grating as we want to see its pretty shreds of green running through the bread. The flavor of zucchini is often described as 'delicate' which means it does not add a lot of flavor to a dish. However, what it lacks in flavor it more than makes up for with its moist texture. This recipe is slightly different from most in that we also add grated apple. I like to use a firm textured apple, like Granny Smith. This batter can be made fairly quickly so if you have a bounty of zucchini from your garden you may want to make a few extra loaves and freeze them. This bread is very tasty plain, but like a carrot cake, you may want to try it with the cream cheese frosting.
Zucchini Bread: Preheat your oven to 350 degrees F (180 degrees C) and place rack in center of oven.Butter (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan and then line the bottom of the pan with parchment paper.
Spiced Zucchini Bread Mini Loaves
In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended (about 1 minute).Beat in the grated zucchini and apple. Add the flour mixture, beating just until combined.Then fold in the nuts and coconut. Scrape the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake until the bread has risen and atoothpick inserted into the center comes out clean, about 60 to 65 minutes . Place on a wire rack to cool for about 15 minutes and then remove the bread from the pan. If desired, frost with cream cheese icing. Well wrapped, this bread will keep for several days at room temperature (if unfrosted) or for several days in the refrigerator (if frosted). This bread can be frozen.
Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until very smooth with no lumps.Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Spread over the top of the cooled zucchini bread.
Use of materials on all pages on the domains , .mobi, the Facebook Page, @ on Twitter, the RSS Feed, the email list the 1 YouTube Channel and any emails sent from @ are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.
Classic Vegan Zucchini Bread
References cited may include a link to purchase the referenced book or item on Amazon.com. receives a commission on any purchases resulting from these links.
This website and the contents are not endorsed or sponsored by the owner of the Joy of Cooking series of books or its publisher Simon & Schuster, Inc. and is not related to the Joy the Baker books and website. Video icons by Asher.
Content in any form may not be copied or used without written permission of Stephanie Jaworski, . Students and non profit educators may use content without permission with proper credit.
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