Chocolate Zucchini Bread Recipe An Easy Zucchini Bread Recipe
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I am sure that you will find that this Chocolate Zucchini Bread Recipe is an easy zucchini bread recipe to make. The most difficult part is shredding the zucchini and waiting for it to drain. That little extra effort is worth it when you bite into this moist rich quick bread
3 cups finely shredded zucchini
1-3/4 cups sugar, divided
½ cup vegetable oil
1/4 cup butter, softened
2 eggs
½ cup buttermilk
1 tsp pure vanilla extract
2-1/2 cups all purpose flour
1/3 cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
¼ tsp ground cloves
½ cup semisweet chocolate chips
½ cup toasted chopped walnuts
(optional)
Line a colander
with paper coffee filters and place colander
over a bowl. Put shredded zucchini inside the coffee filter nest and sprinkle with ¼ cup of white granulated sugar. Gently toss sugar and zucchini together. Allow zucchini to drain for approximately one hour. You will be amazed at how much liquid is released. After the zucchini has drained for about an hour, gently squeeze the excess liquid from the zucchini through the coffee filters.
Preheat oven to 325. Grease and flour 2 1 lb. loaf pan s. In a gallon sized zippered food storage bag, combine flour cocoa, baking soda, baking powder, cinnamon and cloves; seal bag, shake well and set aside.
With an and a large mixing bowl, beat 1-1/2 cups sugar, vegetable oil and butter. Add eggs, buttermilk and vanilla; beating well after each addition. Slowly add the flour mixture to the egg mixture; beating only until combined. Do not over mix. Fold in the drained zucchini, chocolate chips and chopped walnuts
if using. Distribute batter evenly between the two prepared 1 lb. loaf pan s. Bake in the center of the oven for 55-60 minutes or until a wooden tooth pick comes out clean. Allow chocolate zucchini bread to cool in pans for 10 minutes; remove from pans and allow to cool completely on a wire cooling rack
.
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