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Double Chocolate Zucchini Bread

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Ingredients

Adjust Servings:
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa (not dutch process)
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 pinch ground cloves
1 cup butter, softened
1 1/2 cups sugar
1/4 cup oil
2 large eggs, at room temp
1/2 cup buttermilk, also at room temp
1 teaspoon vanilla extract
2 cups zucchini, unpeeled and shredded
4 ounces bittersweet chocolate, finely chopped

Nutritional information

2353.4
Calories
1152 g
Calories From Fat
128 g
Total Fat
65 g
Saturated Fat
432.5 mg
Cholesterol
1592.2 mg
Sodium
283.5 g
Carbs
9.4 g
Dietary Fiber
156.9 g
Sugars
29.1 g
Protein
1508g
Serving Size

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Double Chocolate Zucchini Bread

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    Cuisine:

    This is the MOST delicious vegetable serving I have ever had!! The chocolate and the zucchini make for a wonderful treat. I served it with a scoop of vanilla fudge ice cream after a company dinner party and everyone loved it and asked for the recipe. Have made it twice now. used the best bittersweet chocolate I could find and it was divine.

    • 85 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Double Chocolate Zucchini Bread, Forget the old, dry chocolate zucchini bread This one is fabulous Nice and chocolatey, moist and delicious From the Food Network Kitchens cookbook , This is the MOST delicious vegetable serving I have ever had!! The chocolate and the zucchini make for a wonderful treat I served it with a scoop of vanilla fudge ice cream after a company dinner party and everyone loved it and asked for the recipe Have made it twice now used the best bittersweet chocolate I could find and it was divine , I was surprised the loaves were not very chocolatey tasting Certainly not as fudgey as the photos I would definitely increase the cocoa to 1/2 C I followed the recipe exactly used ghiradelli bittersweet chocolate I would undercook, maybe only 45 minutes Forget the pinch of clove Disappointed


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    Steps

    1
    Done

    Heat Oven to 350.

    2
    Done

    Butter and Flour 2 Loaf Pans.

    3
    Done

    Whisk the Flour With the Cocoa, Baking Soda, Cinnamon and Cloves in a Medium Size Bowl.

    4
    Done

    Beat Butter and Sugar in a Medium Bowl With a Mixer on Med High Until Light and Fluffy, About 4 Minutes.

    5
    Done

    While You're Mixing, Drizzle in the Oil, Then the Eggs, One at a Time, Beating Well After Each Addition.

    6
    Done

    Stir the Vanilla Into the Buttermilk.

    7
    Done

    Mix the Flour Mixture Into the Butter Mixture in 3 Additions, Alternating With the Buttermilk, Beginning and Ending With the Flour.

    8
    Done

    (like This--Flour, Buttermilk, Flour, Buttermilk, Flour) Scrape the Sides of the Bowl When Needed.

    9
    Done

    Fold in the Zucchini and Chocolate.

    10
    Done

    Divide Batter Into the 2 Pans.

    11
    Done

    Bake Until Tester Comes Out Clean, About 55 Minutes.

    12
    Done

    (be Careful, the Tester May Look Chocolatey from the Chocolate in the Bread--Don't Overbake) Cool in Pans on Rack Before Removing and Slicing.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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