Best Triple Chocolate Zucchini Loaf Or Muffins Recipes
CHOCOLATE ZUCCHINI MUFFINS
A wonderful way to use the extra bounty of summer, and make a tasty treat. You can adjust the recipe to suit your family's tastes, or create your own variations. For an optional topping use any, all or a combination of the following: equal parts brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.
Provided by Larry B
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
- In a large bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
- Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
- Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Nutrition Facts : Calories 216.7 calories, Carbohydrate 29.7 g, Cholesterol 23.3 mg, Fat 10.1 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 1.5 g, Sodium 169.8 mg, Sugar 17 g
TRIPLE CHOCOLATE ZUCCHINI MUFFINS
Moist and hearty muffins packed with protein and other goodness. The zucchini makes these nice and moist without changing the flavor. There are lots of variations you can make. The rolled oats add chewiness and are a good source of protein and fiber, but you can replace with any kind of flour. I chose to use honey and brown sugar instead of refined white sugar. My protein powder was quite sweet, so these were as sweet as brownies. You could also use regular sized chocolate chips, but I like how the mini ones distribute the chocolate flavor more.
Provided by caro caro
Categories Quick Breads
Time 55m
Yield 12 Muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with non-stick spray or line with paper baking cups.
- Mix dry ingredients in a medium bowl with a wire whisk.
- Mix liquid ingredients and shredded zucchini in a small bowl with whisk.
- Make a well in the dry ingredients, then pour in liquid mixture. Stir a few times with a wooden spoon or scraper to incorporate gently.
- Fold in chocolate chips.
- Scoop 1/3 batter per muffin into muffin tin.
- Bake for 20-22 minutes until a toothpick inserted in the center of a muffin comes out clean. Let cool for at least 10 minutes before taking muffins out or they may fall apart.
CHOCOLATE ZUCCHINI LOAF CAKE
This simple, one-bowl loaf cake is a sweet way to make the most of zucchini season. Chocolate cake batter is flecked with shreds of raw zucchini and studded with bittersweet chocolate chips for a summertime cake that's fit for either breakfast or dessert. While some recipes call for squeezing the excess water out of the shredded zucchini, this loaf cake takes full advantage of the summer vegetable: The zucchini is taken directly from the grater to the bowl for additional moisture. The resulting cake strikes the perfect balance; it's rich and fudgy, but still maintains a tender crumb. The cake will keep on the counter for 4 to 5 days, loosely covered, and only gets better with age.
Provided by Jesse Szewczyk
Categories quick breads, dessert
Time 3h30m
Yield 1 loaf (about 8 servings)
Number Of Ingredients 13
Steps:
- Heat oven to 325 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with a strip of parchment paper that hangs over the long sides to create a sling.
- In a large bowl, vigorously whisk together the eggs, light brown sugar, oil, vanilla extract and salt until smooth and glossy, about 30 seconds. Add the grated zucchini and mix with a rubber spatula until incorporated.
- Using a fine-mesh strainer, sift the flour, cocoa powder, baking powder and baking soda directly into the bowl and stir with a rubber spatula just until combined and no pockets of unincorporated flour remain. (Try not to overmix.) Add all but 1 tablespoon of the chocolate chips to the batter and stir until evenly distributed.
- Transfer the batter to the prepared pan. Sprinkle the top with coarse sugar and the reserved chocolate chips, pressing them in slightly so they stick. Bake until the cake puffs slightly and a skewer or cake tester inserted into the center comes out clean with just a few moist crumbs attached or with smudges of melted chocolate chips (the chips will be dark brown versus the lighter color of uncooked cake batter), 75 to 80 minutes.
- Let the loaf cake cool in the pan for 15 minutes. Using the parchment paper, lift the cake out of the pan and let cool completely on a rack before slicing, about 2 hours.
CHOCOLATE ZUCCHINI LOAF
Adriene Lujbli stirs grated zucchini into this no-fuss loaf. "I fix it whenever my family wants something chocolaty," notes the Gilboa, New York baker. "Try it in your bread machine if it has a quick bread setting," she says.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, salt, baking soda and cinnamon; gradually add to creamed mixture just until moistened. Fold in zucchini and chocolate chips., Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 180 calories, Fat 8g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 180mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
TRIPLE CHOCOLATE ZUCCHINI BREAD
This is a recipe a co-worker of mine brought in as we are all trying to eat healthy, and makes great use of Zucchini. Also helpful in getting the little ones to eat such a vegetable! It is a heavy bread that is surprisingly tasty.
Provided by Surround Sound
Categories Breads
Time 1h15m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
Steps:
- Pre-heat oven to 350. Place sugars, oil, and egg beaters in a large mixing bowl and mix until blended. Stir in applesauce. Combine flours, cocoa, chocolate, baking soda, cinnamon and salt and stir well with whisk. Add flour mixture to sugar mixture beating until just moist, stir in zucchini and chocoalte chips. Spoon batter into a loaf pan (or double recipe and put into 9 x 13) coated with cooking spray. Bake 350 1 hour, cool in pan 10 minutes ENJOY!
Nutrition Facts : Calories 198.8, Fat 4.2, SaturatedFat 2.2, Sodium 220.3, Carbohydrate 39.4, Fiber 3.6, Sugar 15.4, Protein 4.2
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