Best Chocolate Marble Zucchini Bread Recipe By Tasty Recipes

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CHOCOLATE MARBLE ZUCCHINI BREAD RECIPE BY TASTY



Chocolate Marble Zucchini Bread Recipe by Tasty image

This twist on zucchini bread combines the best of both worlds: cinnamon and spice with decadent triple chocolate. Don't worry about squeezing excess liquid from the zucchini - it will keep the bread moist! Before you bake, swirl the two batters together with a skewer or knife for a perfect marbling effect. For the best slice, let the bread cool completely before serving - but you might not be able to wait that long!

Provided by Marigrace Angelo

Categories     Bakery Goods

Time 2h25m

Yield 10 servings

Number Of Ingredients 14

2 medium zucchinis
1 cup light brown sugar
½ cup granulated sugar
4 large eggs
1 cup canola oil
1 tablespoon apple cider vinegar
2 teaspoons McCormick® vanilla extract
2 ½ cups all-purpose flour, divided
½ cup Dutch-process cocoa powder
2 teaspoons baking soda, divided
1 teaspoon kosher salt, divided
½ cup semisweet chocolate chip
1 teaspoon McCormick® Ground Cinnamon
nonstick cooking spray, for greasing

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!

Nutrition Facts : Calories 479 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 2 grams, Protein 8 grams, Sugar 25 grams

HEALTHY MARBLED CHOCOLATE ZUCCHINI BANANA BREAD



Healthy Marbled Chocolate Zucchini Banana Bread image

Healthy marbled chocolate zucchini banana bread naturally sweetened with bananas and pure maple syrup for a delicious breakfast, brunch or snack! This gorgeous loaf is swirled to perfection with a double chocolate layer, and is the perfect combination of your favorite zucchini and banana bread.

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Bread     Breakfast     Dairy Free     Snack

Time 1h10m

Number Of Ingredients 12

1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
1 teaspoon baking soda
¼ teaspoon salt
1 1/4 cup mashed ripe bananas (about 2 medium ripe bananas)
1/3 cup pure maple syrup (or honey)
1 large egg
1 teaspoon vanilla extract
1 heaping cup shredded zucchini that's been squeezed of ALL excess moisture with a paper towel
2 tablespoons melted and cooled coconut oil
1/3 cup unsweetened cocoa powder
1 tablespoon unsweetened almond milk
¼ chocolate chips, plus 2 tablespoons

Steps:

  • Preheat oven to 350 degrees Line an 8x4 inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the dry ingredients: whole wheat pastry flour, baking soda and salt. Set aside.
  • In a large bowl, mix together the mashed banana, pure maple syrup, egg, vanilla extract, shredded zucchini. (We'll be adding the coconut oil later.)
  • Slowly stir in the dry ingredients with a wooden spoon until smooth, then stir in the melted and cooled coconut oil.
  • Divide batter in half; adding half of the batter to a seperate medium bowl. Stir in the cocoa powder, almond milk and ¼ cup chocolate chips into one of the batters, mixing until just combined.
  • Spoon half of the regular batter into prepared loaf pan, then top with half of the chocolate batter. Repeat with remaining regular batter and chocolate batter. Swirl the batters together with a knife just a few times (do not overdo this or the batters will start to come together and look crazy). Sprinkle remaining chocolate chips on top. Bake for 50 minutes to 1 hour or until a tester comes out clean or with just a few crumbs attached.
  • Cool in the pan on a wire rack for at least 10 minutes, then remove from the pan and place on the wire rack to cool completely.

Nutrition Facts : ServingSize 1 slice (based on 12), Calories 167 kcal, Carbohydrate 29.5 g, Protein 2.8 g, Fat 5.3 g, SaturatedFat 3.5 g, Fiber 3.7 g, Sugar 13.3 g

CHOCOLATE ZUCCHINI BREAD



Chocolate Zucchini Bread image

I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.-Shari Mckinney, Birney, Montana

Provided by Taste of Home

Time 1h5m

Yield 2 loaves (12 pieces each).

Number Of Ingredients 11

2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

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.

Nutrition Facts : Calories 209 calories, Fat 10g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 165mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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