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How To make Chocolate Zucchini Nut Bread
1 c Salad Oil
3 Eggs
1 t Salt
1/4 t Baking Powder
1 t Baking Soda
2 oz Baking Chocolate, Melted
2 c Grated, peeled Zucchini
1 c Chopped Nuts
2 c Sugar
3 c Flour
1 t Cinnamon
1 t Vanilla
1/2 c Choc Chips
chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer.
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1-Bowl Chocolate Zucchini Bread (Vegan, Gluten-Free) | Minimalist Baker Recipes
Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!
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CLASSIC/ MARBLE/CHOCOLATE ZUCCHINI BREAD ALL IN ONE | ZUCCHINI BREAD RECIPE
#Zucchinibread #Zucchinirecipe #Chocolatezucchinicake #ZucchiniMarblecake
It's zucchini season! I have a lot of zucchini in my garden. This zucchini bread recipe are all my favorite! I called it ,Zucchini all in one recipe!
You can have Classic, Marble, & Chocolate Zucchini Bread in one oven!
They are very easy to make & hope you will like & enjoy the recipe!
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*** Classic /Marble/Chocolate Zucchini Bread Recipe***
CHOCOLATE BATTER:
2 & 3/4 all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 cup cocoa powder
1/4 tsp salt
1 & 3/4 sugar
2 large fresh eggs
3/4 cup melted unsalted butter
3 cups shredded/grated Zucchini
1 tsp instant coffee
1 tsp vanilla extract
1 cup semi sweet chocolate chips plus for toppings
CLASSIC BATTER:
3 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ginger powder
1/2 tsp nutmeg
1/2 Tbsp cinnamon powder
1/4 tsp salt
1 &1/3 cups sugar
2 large fresh eggs
3/4 cup melted unsalted butter
1 tsp vanilla extract
3 cups shredded/grated zucchini
BAKE in preheated 350 F degree oven
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Zucchini Bread
This zucchini bread is a quick and easy treat that makes a perfect grab and go snack in the morning! Moist, perfectly sweet with lots of crunchy walnuts, brown sugar, and a hint of cinnamon.
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Zucchini Brownies! So Moist! So Good!
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#whippoorwillholler
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zucchini brownies
2 cups All purpose Flour
1/2 cup baking cocoa
1 1/2 t. baking soda
1 t. Salt
1 1/2 c. sugar
1/2 c. oil
2 t. vanilla
2 cups shredded zucchini
5 T. water
1/2 to 1 cups nuts
350 degrees. 9x13 pan
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Chocolate Zucchini Snack Cake | Clean & Delicious
This Chocolate Zucchini Cake tastes just like Devils food cake. It rich, moist chocolatey and packs in two cups of veggies!
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CHOCOLATE ZUCCHINI SNACK CAKE RECIPE:
2 eggs
1 tbsp. vanilla extract
1/2 cup coconut sugar (or brown sugar)
1/4 cup unsweetened apple sauce
1 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
1.5 tsp baking soda
1/2 tsp. salt
2 cups shredded zucchini (about 11 ounces or 2 medium sized zucchini
1/2 cup mini chocolate chips + 1/4 cup to sprinkle on
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Chocolate Zucchini Muffins | Gluten Free Muffin Recipe
These Gluten Free Chocolate Zucchini Muffins are 100% grain free and use almond butter as the base. I love making them on the weekend and packing them in lunch boxes during the week.
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12-Cup Muffin Pan:
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GLUTEN FREE CHOCOLATE ZUCCHINI MUFFIN RECIPE
2 medium zucchini (1 cup shredded)
1 cup all natural almond butter
2 eggs
1/4 cup milk (I used unsweetened almond milk)
1 tsp. vanilla extract
1/4 cup unsweetened coca powder
1/4 cup coconut sugar
1/2 tsp. kosher salt
1/2 tsp. baking soda
2 tbsp. coconut flour
1/4 cup chocolate chips (optional)
Pre heat oven to 350 degrees F.
Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.
Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.
In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.
Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.
Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.
Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!
Makes 12 muffins.
Calories: 189; Total Fat: 14.6g; Saturated Fat: 1.9g; Cholesterol: 35mg; Carbohydrate: 13.4g; Dietary Fiber: 3.6g; Sugars: 8.4g; Protein: 7.1g
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