Moist Chocolate Zucchini Bread Recipe With Walnuts Transform your zucchini into rich and fudgy chocolate zucchini bread! this recipe uses 2 full cups of zucchini, so it's perfect for using up an abundant crop. Grease and line a large loaf pan (mine is 28 x 15 x 6.5cm 11 x 6 x 2.5"). grab handfuls of zucchini and squeeze out excess liquid, then place in colander to drain while you prepare the batter. (note 4) in a large bowl, whisk together flour, cocoa, baking soda and salt. in a separate bowl, whisk together eggs and sugar.
Healthy Chocolate Zucchini Bread Sugar Oil Free This Healthy Kitchen Preheat oven to 350 degrees f. in a food processor, combine zucchin, eggs, oil, sugar, applesauce and vanilla and process well. add flour, cocoa powder, baking soda, salt and hemp if using and blend again. add chocolate chips and pulse to combine. scoop into loaf pan lined with parchment paper and sprinkle with chocolate chips. In a medium bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract. stir in the shredded zucchini. add the wet ingredients to the dry ingredients and mix until just combined. spoon the batter into a greased loaf pan. top with more chocolate chips. bake at 350f for about an hour. Preheat oven to 350°f (177°c). grease a 9×5 inch loaf pan or 8×4 inch loaf pan (for a taller loaf) with nonstick spray. set aside. in a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together until combined. mix in the chocolate chips. Instructions. preheat the oven to 350°f degrees and grease an 8½ x 4½ inch loaf pan with nonstick cooking spray. place the butter in a large microwave safe mixing bowl and microwave for one minute, or until just melted. stir in the brown sugar until completely smooth.
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