chocolate-almond zucchini bread

Chocolate-Almond Zucchini Bread

Makes 2 loaves.

3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 (1 ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
2 cups finely grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup coarsely chopped almonds

Preheat oven to 350 degrees F.

In small bowl, beat eggs until lemon colored; beat in sugar and oil.

Melt chocolate over hot water.

In large bowl, add egg mixture, vanilla extract and zucchini to chocolate.

Sift together flour, salt, cinnamon, baking powder and baking soda. Stir into zucchini mixture. Mix in nuts. Pour batter in to 2 well-greased 9 x 5 x 3-inch loaf pans. Bake 1 hour and 20 minutes or until done. Cool in pans 15 to 20 minutes. Turn out onto rack. Cool thoroughly before serving.

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Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones. Bake at 325 degrees D for 75 minutes, or until a wooden pick inserted in the center comes out clean.

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Zucchini Bread Recipe

3 eggs
2 cups granulated sugar
1 cup chopped nuts
2 cups flour
2 cups grated zucchini (unpeeled)
1 teaspoon salt
1 cup vegetable oil
3 teaspoons cinnamon
3 teaspoons vanilla extract
1/4 teaspoon baking powder
2 teaspoons baking soda

Beat eggs. Add sugar, oil and zucchini.

Sift other ingredients and add to previous mixture. Add vanilla extract and nuts. Pour into two greased and floured 9 x 5-inch loaf pans. Bake at 350 degrees F for 1 hour.

Thank's For Reading zucchini bread Easy Recipespina colada zucchini bread

Pina Colada Zucchini Bread

Yield: 3 loaves

3 cups peeled and grated raw zucchini
3 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
1 cup (20 ounce can) crushed pineapple, drained
1 teaspoon vanilla extract
1 teaspoon coconut flavoring
1 teaspoon rum flavoring
4 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1/2 cup chopped nuts

Mix the first four ingredients and beat for two minutes. Add the pineapple, extract and two flavorings.

Sift flour, baking powder, salt and baking soda. Add and mix well. Stir in the nuts. Bake in greased and floured 9 x 5-inch loaf pans for 40-50 minutes at 350 degrees F (until tester comes out clean).

NOTE: Frozen zucchini also works. Thaw and drain very well. The baked bread also freezes very well.

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Orange Zucchini Bread

3 cups all-purpose flour
3/4 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 cup vegetable oil
1 cup shredded zucchini, squeezed dry
1 cup nonfat milk
2 eggs or 4 egg whites
2 tablespoons grated orange zest
1 cup chopped nuts, optional
2 tablespoons vanilla sugar

Preheat oven to 350 degrees F. Grease two 8 x 4-inch loaf pans.

In large mixing bowl, mix together the flour , sugar, baking powder, baking soda, salt and cinnamon. Add the oil and zucchini, and mix until it resembles coarse cornmeal. Stir together the milk, eggs and orange zest. Add to the flour mixture and stir until just combined. Stir in the nuts. Pour into prepared pans. Sprinkle with vanilla sugar. Bake 1 hour or until bread tests done with wooden pick.

Remove from oven, cool slightly and remove from pans. Cool on wire rack until slightly warm, wrap tightly to store.

Lemon Zucchini Bread
Omit orange zest and cinnamon. Measure the juice of 1 lemon into measuring cup and fill to the one cup level with nonfat milk. Add zest of 1 lemon, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Bake as directed above.

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orange zucchini bread

Orange Zucchini Bread

2 cups grated zucchini
1 cup walnut or pecan pieces
1/3 cup fresh orange juice
Grated zest from 2 oranges
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
3 eggs
1/2 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract

Sift flour, baking powder, salt, and cinnamon into a large bowl.

In a separate bowl, beat the eggs just until mixed. Add the grated zucchini, orange juice, orange zest, sugars, oil and vanilla extract. Stir until combined. Add to the flour mixture and stir gently, only until combined. Do not overmix or bread will be heavy.

Lightly spoon mixture into prepared pans (buttered, floured, and lined with wax paper).

Bake at 350 degrees F for 55 to 60 minutes, or until tests done with a wooden pick.

Thank's For Reading orange zucchini bread Easy Recipessnake creek grill chocolate chip zucchini bread

Snake Creek Grill Chocolate Chip Zucchini Bread

Source: Barbara Hill, Snake Creek Grill, Heber, Utah

1 cup canola oil
3 eggs
3 cups grated zucchini
2 cups granulated sugar
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped walnuts
1 cup semisweet chocolate chips

Combine oil, eggs, zucchini, sugar and vanilla extract in mixing bowl. Beat 3 minutes at medium speed.

Sift flour, baking soda, salt and baking powder. Add cinnamon. Fold dry ingredients lightly by hand into egg mixture. Add chopped walnuts and chocolate chips. Place mixture into two greased and floured loaf pans. Bake 1 hour at 350 degrees F or until a wooden pick comes out dry. Cool and remove from pans. Slice and serve. Can be frozen.

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Double Chocolate Zucchini Bread

4 cups all-purpose flour
1/2 cup cocoa
1 1/2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 small zucchini, grated (about 2 cups grated)
1 1/2 cups vegetable oil
3 eggs
1 1/2 cups milk
2 teaspoons vanilla extract
1 cup miniature chocolate chips

Preheat oven to 350 degrees F. Butter 2 (8 x 4-inch) loaf pans.

Stir together flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg in a large bowl; set aside.

In another large bowl, blend zucchini, oil, eggs and milk. Stir dry ingredients into zucchini mixture, blending just until moistened. Stir in chocolate chips.

Spoon batter into prepared pans. Bake 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Cool on rack 10 minutes.

Remove bread from pans and place on rack to cool completely.

Per slice: 227 calories (50 percent from fat), 13 grams total fat (3 grams saturated), 19 milligrams cholesterol, 26 grams carbohydrates, 3 grams protein, 110 milligrams cholesterol, 1 gram dietary fiber

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Chocolate Zucchini Bread

1 ounce unsweetened chocolate
1/2 cup semisweet chocolate chips
3 eggs
2 cups granulated sugar
1 cup vegetable oil
2 cups grated zucchini
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon

Preheat oven to 350 degrees F. Lightly grease 2 loaf pans.

In a small microwave safe bowl, melt chocolate. Stir occasionally until chocolate is smooth.

In a large mixing bowl, combine eggs, sugar, oil, zucchini, vanilla extract and chocolate. Beat well. Sift in the flour, baking soda, salt and cinnamon. Stir to blend. Pour into prepared loaf pans. Bake 60 minutes or until a wooden pick inserted in the center comes out clean.

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