Indulge with this Plant-Based Chocolate Zucchini Bread!
Craving something sweet and healthy? Indulge with this Plant-Based Vegan Chocolate Zucchini Bread recipe! Luxuriate in the moist, chocolatey goodness of this delightful treat while knowing that it's made with whole food ingredients like zucchini. Whether you're a vegan or simply seeking a nutritious option, this recipe is perfect for satisfying your cravings guilt-free. Your taste buds are in for a treat, and your body will thank you. Get ready to dive into the world of plant-based desserts with this mouthwatering Chocolate Zucchini Bread!
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KEY MOMENTS
00:00 Introduction
01:00 Make Oat Flout
01:53 Mix Dry Ingredients
02:44 Blend Wet Ingredients
04:52 Mix Batter
06:39 Add to Bread Pan & Bake
08:24 Remove from Oven
08:37 Taste Test
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The BEST Zucchini Bread Recipe (4 ways)
I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!
PRINTABLE RECIPES:
Basic Bread:
Blueberry Zucchini Bread:
Chocolate Chip Zucchini Bread:
Zucchini Muffins:
Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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Easy Chocolate Zucchini Bread Recipe
Rich, soft, and tender, this Chocolate Zucchini Bread is perfect for when you’re craving chocolate. Filled with shredded zucchini and chocolate chips, this delightful treat is so fudgy and moist! You won’t even notice the vegetable in this decadent chocolatey bread.
RECIPE:
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Double Chocolate Zucchini Bread Recipe - LeGourmetTV
LeGourmetTV Is Now Glen & Friends Cooking!
Too many summer zucchini? This is a great bread / cake for all the chocolate lovers in your family.
Ingredients:
1⅔ cups (400 mL) all-purpose flour
⅓ cup (75 mL) Dutch-process cocoa powder
1 tsp (5 mL) salt
½ tsp (2 mL) baking powder
½ tsp (2 mL) baking soda
2 eggs
½ cup (125 mL) vegetable oil
½ cup (125 mL) packed brown sugar
⅓ cup (75 mL) honey
1 tsp (5 mL) pure vanilla extract
2 cups (500 mL) shredded zucchini
1 cup (250 mL) semisweet chocolate chips
Method:
Pre heat oven to 350ºF (180ºC). Grease and flour an 8x4 loaf pan.
In a bowl, combine flour, cocoa powder, salt, baking powder and baking soda.
In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, honey and vanilla extract.
Add the dry to the wet ingredients and gently stir together until almost no flour remains.
Fold in the zucchini and chocolate chips, until they are evenly distributed.
Pour the batter into the prepared loaf pan and bake for 65 to 75 minutes, or until a toothpick comes out with just a few moist crumbs attached.
Allow to cool in the pan for 15 minutes, then turn out onto a cooling rack to cool completely before slicing.
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Chocolate Zucchini Bread | Super easy way to use up zucchini!
While this recipe has the title bread in it, it's anything but an ordinary loaf of bread. This decadent, sweet, chocolate-flavored zucchini bread is the perfect treat to bake when there is much zucchini in the garden. Plus, it's a dump-and-stir cake, making it even better to make!
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------------------------------
Skip ahead:
00:00 Intro
00:34 Preparing the dry ingredients
01:45 Adding the wet ingredients
03:54 Mixing everything together
04:22 Putting the batter in the pan
05:49 Removing the loaf and slicing
06:45 Tasting the bread
INGREDIENTS
- 2 cups all-purpose flour
- 1 cup white granulated sugar
- 4 tbsp Dutch process cocoa
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup neutral oil
- 2 large eggs
- 1/4 cup sour cream
- 1 1/2 tsp vanilla extract
- 2 cups zucchini, grated
- 1 cup semi-sweet chocolate chips
INSTRUCTIONS
- Preheat the oven to 350°F. Grease an 8 1/2 x 4 1/2 loaf pan and set it aside.
- In a medium bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk to combine.
- Add the oil, eggs, sour cream, and vanilla. Whisk to form a sticky batter.
- Add in the zucchini and the chocolate chips. Fold together until the batter is well-mixed.
- Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with one tablespoon of raw sugar and place in the preheated oven. Bake until a skewer inserted into the middle of the bread comes out mostly clean, 55-60 minutes.
- Once baked, remove the bread from the oven and cool it in the loaf pan for 10 minutes. After 10 minutes, remove the bread from the loaf to cool completely.
#zucchini #chocolate #dessert #bread #recipe
Chocolate Zucchini Bread Recipe
Chocolate Zucchini Bread - Moist, rich, chocolaty and the chocolate chunks inside are melted and create an amazing texture.
To print the recipe check the full recipe on my blog:
Ingredients
Makes one loaf
2 cups (300g) zucchini, peeled, grated
1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) unsweetened cocoa powder
1 tsp (6g) baking soda
1/2 tsp (2g) salt
1/2 tsp (1g) instant coffee
1 tsp (5g) vanilla extract
1/2 cup (100g) sugar
1/4 cup (60ml) oil
1/4 cup (60g) yogurt
2 eggs
3.5 oz (100g) dark chocolate (55%-70%), chopped
Topping
1.5 oz (40g) dark chocolate (55%-70%), chopped
1. Preheat oven to 350F (180C). Grease and line a 9x5 inch (23x13cm) loaf pan with parchment paper.
2. Place the grated zucchini in sieve to remove excess moisture until you prepare the rest of ingredients.
3. In a bowl whisk together flour, cocoa, baking soda, instant coffee and salt. Set aside until ready to use.
4. In another bowl whisk eggs with sugar until well combined. Stir in vanilla extract, yogurt, and oil. Add flour mixture and stir until well combined. Add grated zucchini and chocolate.
5. Pour the batter into the prepared pan and top with the rest of chocolate.
6. Bake for about 45-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let sit for 5 minutes and then transfer to a cooling rack to cool completely.
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