Double Chocolate Zucchini Bread

The recipe Double Chocolate Zucchini Bread can be made in roughly 1 hour and 15 minutes. This gluten free recipe serves 4 and costs $1.58 per serving. One portion of this dish contains around 9g of protein, 58g of fat, and a total of 756 calories. Plenty of people made this recipe, and 427 would say it hit the spot. A mixture of baking powder, baking soda, semi sweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by My San Francisco Kitchen. All things considered, we decided this recipe deserves a spoonacular score of 55%. This score is pretty good. Try Double Chocolate Zucchini Bread, Double-Chocolate Zucchini Bread, and Double Chocolate Zucchini Bread for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Spray a 9x4-inch loaf pan with cooking spray and set aside.Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla. Add the zucchini and stir.In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.Gradually add the flour mix to the batter, stirring in-between, until all is added.Stir in the pecans and chocolate chips, then transfer to the loaf pan.Bake for 1 hour, until a toothpick comes out dry.Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.

 

Step by step:

1. Preheat oven to 350 degrees F.Spray a 9x4-inch loaf pan with cooking spray and set aside.Finely shred the zucchini by hand or using a food processor, and gently press out the excess water.In a mixing bowl, stir together the buttermilk, oil, eggs, sugar and vanilla.

2. Add the zucchini and stir.In a separate bowl, combine the flour, cocoa, baking powder, baking soda, and salt.Gradually add the flour mix to the batter, stirring in-between, until all is added.Stir in the pecans and chocolate chips, then transfer to the loaf pan.

3. Bake for 1 hour, until a toothpick comes out dry.

4. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool until ready to serve.Wrap with plastic wrap and keep in the refrigerator for up to 3 days for best freshness.

Nutrition Information:

covered percent of daily need

 

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