Double Chocolate Zucchini Bread Recipes Daily Harvest Express Pour batter into prepared loaf pan. sprinkle top with remaining chocolate chips. bake 45 55 minutes, until a toothpick placed in the center comes out clean. 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.
Double Chocolate Zucchini Bread Manila Spoon Preheat the oven to 350° f. grease a 9x5 inch bread pan. 2. lay a clean towel on the counter and spread the zucchini out in an even layer, then squeeze out a little excess water, but don't get it fully dry. 3. in a large mixing bowl, stir together the coconut oil, maple syrup, eggs, and vanilla until combined. Combine wet ingredients. in a large mixing bowl, beat the large eggs for about 1 minute. add the granulated sugar, reserving 2 teaspoons for later, along with the brown sugar, vegetable oil, melted chocolate, and vanilla extract. beat until everything is thoroughly combined. add zucchini. Grease one 9×5 loaf pan (we used a metal pan). in a mixer, combine oil, sugars, and vanilla. mix in eggs and shredded zucchini. in a separate bowl, mix flours, cocoa powder, baking soda, baking powder, salt, and cinnamon. slowly mix this dry mixture into your wet mixture. beat until combined. mix in chocolate chips. Preheat the oven to 350 degrees f. prepare a 9 ½ x 5 ¼ inch baking pan with cooking spray. beat the cream cheese and sugar with an electric mixer until well blended. add the eggs one at a time and blend, scraping the sides and bottom of the bowl as you go. mix in the canola oil and the vanilla.
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