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.
Four Seasons Of Food: Zucchini Sweet Potato Bread
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.
Amber's Delectable Delights: Zucchini Bread
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Double Chocolate Zucchini Bread
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.Spiced Zucchini Bread Mini Loaves – a slice or two of these delicious, subtly spiced, little loaves is the perfect summertime treat.
I am so happy that zucchini season has arrived here in New England. I love zucchini in all sort of preparations — grilled, in salads, in egg dishes and, of course, in zucchini bread. Everyone in my family loves zucchini bread, especially my 7-year old son.
A couple of months ago, my son’s allergy doctor recommended that my son eat a baked good, containing eggs, everyday for 6 months. You can read more about why he recommended this in my post for Lemon Buttermilk Mini Loaves, the gist of it being that I now have a great excuse to do a lot of baking, with my son’s preferences in mind.
Banana Zucchini Bread
One of the first things my son requested that I bake was zucchini bread. I’m delighted that we now have fresh zucchini available locally to make these delicious Spiced Zucchini Bread Mini Loaves.
I have made a number of different recipes for zucchini bread over the years, all of which typically include cinnamon. This time I wanted to add some additional spices, similar to those in my Spiced Pumpkin Mini Muffins, which are another of my son’s favorites. Thus in addition to cinnamon, I added nutmeg and cloves.
The resulting Spiced Zucchini Bread Mini Loaves, smell so good and taste delicious. The spices definitely come through, but in a nice subtle way and complement the zucchini beautifully. Both my son and my husband declared that this was the best zucchini bread I have ever made. So, this will definitely now be my go-to zucchini bread recipe.
Best Ever Easy + Moist Zucchini Bread Recipe
This recipe can be used to make either two 9×5-inch regular size loaves or five 5 3/4 x 3-inch mini loaves. I decided to make mini loaves, because I find mini loaves so cute and I love using my Wilton Mini Loaf Pans
Zucchini bread goes fast at my house. But, if for some reason we weren’t able to eat all of it soon enough, I find that it is easier to find room in my freezer for a couple of mini loaves, than it is to find room for a regular size loaf.
Mini loaves are also great for gift giving. These Spiced Zucchini Bread Mini Loaves would make great hostess gifts for summer parties, they would also be nice favors to give guests at the end of a dinner party.
Zucchini Bread {nuts & Greek Yogurt!}
One of my favorite gifts to give is a pretty gift bag containing a mini loaf or two and a jar of jam, either homemade or from a farmer’s market.
A slice or two of these delicious Spiced Zucchini Bread Mini Loaves is wonderful at breakfast along with a cup of coffee. This fragrant zucchini bread also makes a great afternoon snack with a tall glass of iced-tea or lemonade.
Spiced Zucchini Bread Mini Loaves - a slice or two of these delicious, subtly spiced, little loaves is the perfect summertime treat.
The Best Gluten Free Zucchini Bread Recipe Around
About 2 – 2 ½ medium size zucchini yields 2 cups grated zucchini. I remove the peel from the zucchini as my kids prefer it this way, but you can leave the skins on as long as they are tender. I use my food processor, fitted with the metal blade, to grate the zucchini.
You can also use this recipe to make two 9 x5-inch loaves, increase the baking time to about 50 minutes – 1 hour or until a tester inserted into the middle of a loaf comes out clean.
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