Best Dark Chocolate Zucchini Bread With Coconut Glaze Recipes

CHOCOLATE COCONUT ZUCCHINI BREAD

Steps:

• Lightly grease and line with parchment paper a 9 x 5-inch bread baking pan. Set aside. Preheat oven to 350F degrees.
• whisk or sift together sugar, flour, cocoa, coconut, salt, baking powder, soda.
• Mix oil, eggs, and vanilla in a bowl until light in color. Stir in grated zucchini. Set aside.
• Mix dry ingredients into egg mixture. Mix just until combined and fold in chocolate chips.
• In a small sauce pan, heat cream until steamy and barely beginning to boil around the edges. Add chopped chocolate and butter. Let stand for about 10 minutes. Stir until smooth allow to cool for 20-30 minutes before glazing bread. Top with chopped chocolate and flaked coconut ribbons

CHOCOLATE ZUCCHINI BREAD

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.

DARK CHOCOLATE ZUCCHINI BREAD WITH COCONUT GLAZE RECIPE - (4.4/5)

Steps:

• BREAD: Preheat oven to 350°F. Lightly grease an 8" loaf pan. In a large mixing bowl, beat eggs, oil, sugar, brown sugar and vanilla until smooth. Add salt, baking soda, baking powder, cocoa, and flour, mixing until well combined. Stir in the zucchini and chocolate chips. Pour the batter into the prepared pan. Bake bread for 55 to 75 minutes, until the loaf tests done (until a toothpick comes out clean). Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a cooling rack. COCONUT GLAZE: In a small bowl combine powdered sugar and coconut milk. Stir until smooth. Drizzle over warm bread. Cool bread completely before slicing.

CHOCOLATE ZUCCHINI BREAD II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans.
• In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.
• Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.