zucchini bread

Zucchini Bread

baking powder

baking soda

salt

cinnamon

nutmeg

chocolate

(120 milliliters) vegetable oil (or melted coconut oil)

(100 grams) packed light or dark brown sugar

(100 grams) granulated sugar

egg, at room temperature

vanilla extract

zucchini (about 1 medium)*

A 9&quot; bread loaf pan of chocolate chip zucchini bread. Makes 10-12 slices.

Chocolate Chip Zucchini Bread

(4 ounces) unsalted butter, softened

(3.5 ounces) granulated sugar

(4 ounces) runny honey

eggs

zucchini

(8.3 ounces) all-purpose flour

chocolate chips

First, preheat the oven to 350 and line...

First, preheat the oven to 350 and line a 9' x 5" x 3" loaf pan with parchment paper , leaving excess to form handles on the long sides.

In a large bowl, add the softened butter,...

In a large bowl, add the softened butter, sugar and honey. Using an electric mixer on HIGH for 1-2 minutes, until light and fluffy.

Next, add the eggs and beat just until...

Next, add the eggs and beat just until combined.

Finally, place the grated zucchini in a clean...

Finally, place the grated zucchini in a clean kitchen towel, wrap it up like a ball and squeeze the excess water out. Wring it 2-3 times to get rid of all of the water that you can. Measure the zucchini again and ensure you have 1 cup.

Add the grated zucchini to the wet ingredients,...

Add the grated zucchini to the wet ingredients, and stir to combine.

Sprinkle the flour, baking soda, cinnamon, nutmeg and...

Sprinkle the flour, baking soda, cinnamon, nutmeg and salt evenly over the surface, adn then stir to combine. Stir in the chocolate chips last, but save a few for decorating the top of the bread.

Scrape the zucchini bread batter into the loaf...

Scrape the zucchini bread batter into the loaf pan and sprinkle the remaining chocolate chips on top.

Bake for 45-50 minutes, or until a toothpick...

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with only moist crumb clinging to it.

Let the zucchini bread cool in the pan,...

Let the zucchini bread cool in the pan, and then slice to serve.

Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it&#039;s jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you&#039;ll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries :) )

Cheesy Zucchini Bread

Swiss cheese

/ 315 ml milk

/ 45 g melted butter (, unsalted)

tbsp canola oil ((or vegetable

garlic (, crushed)

tsp white vinegar

tsp baking powder ((Note 2))

tsp baking soda ((bi-carb) (Note 2))

tsp salt

Use a standard box grater to grate the zucchini. Measure out 2 cups, place in bowl, sprinkle with salt, use fingers to disperse. Leave for 20 minutes.

Squeeze handfuls to remove excess water and place zucchini in a bowl. Set aside.

Preheat oven to 180°C / 350°F (all oven types).

Butter and line a loaf pan (Note 3)

Place Dry ingredients in a bowl. Whisk to combine.

Place Wet Ingredients in a bowl. Whisk to combine.

Make a well in the centre of the Dry ingredients. Pour in Wet. Mix quickly until flour is incorporated (Note 4).

Quickly stir through zucchini.

Spread 1/3 of the batter in the loaf pan. Top with 4 slices of cheese.

Spread with batter, top with 4 slices of cheese, then finish with remaining batter. Smooth top.

Bake for 50 minutes or until a skewer inserted into the centre comes out clean.

Optional: Brush top with a bit of melted butter.

Cool in the pan for 10 minutes then transfer to rack to cool. Cool for at least 20 minutes before slicing.

Store in a container (Note 5 for humid weather warning!)

The Best Zucchini Bread is a quick bread that will be quickly eaten! It is perfectly moist and delicious!

The Best Zucchini Bread

(250 grams) all-purpose flour

(200 grams) light brown sugar

(164 grams) vegetable oil, (I use canola)

eggs, (room temperature)

Preheat oven and spray a loaf pan with non-stick spray.

Preheat the oven to 350˚F. Prepare an 8 1/2 x 4 1/2-inch loaf pan with non-stick spray or the butter &amp; flour method.

Add zucchini bread ingredients in a bowl, expect the zucchini. Stir.

Add all the ingredients to a bowl, except for the zucchini. Stir to incorporate. It should be thick.

Add the shredded zucchini to the bowl.

Add the shredded zucchini to the mixture to the bowl, and stir until combined. It will become thinner and easier to pour.

Pour mixture into prepared pan.

Bake for 65-75 minutes.

Bake until a toothpick comes out clean, about 65-75 minutes. The outside will be dark brown and an inserted toothpick should be removed with crumbs, but not wet batter. If the loaf is getting too dark, you can add a foil tent for the last 10-15 minutes.

Let bread cool slightly.

Let the bread cool slightly before cutting and serving.

Instructions:

Want to make a Keto Zucchini Bread you'll be over-the-moon excited to eat and serve to others? This recipe with walnuts is perfect!

Keto Zucchini Walnut Bread

Truvia

Eggs

Flour

coconut flour

Baking Powder

Baking Soda

Cinnamon

Nutmeg

Unsweetened Almond Milk

walnuts

Preheat the oven to 350F.&nbsp;&nbsp;

Grease a 6 cup bundt pan and set aside.

Meanwhile, place Truvia, eggs, and oil into the stand mixer mixing bowl and using the paddle attachment of your stand mixer, beat the mixture for 2-3 minutes until well incorporated and fluffy.

Add coconut and almond flour, baking powder, baking soda, cinnamon, nutmeg and almond milk, and continue to mix for another 2-3 minutes.

Remove the bowl from the stand mixer. Stir in shredded zucchini and chopped walnuts.

Pour the mixture into the greased pan and spread evenly.&nbsp;&nbsp;

Bake at 350F for 30 minutes until a toothpick inserted into the middle of the cake emerges clean.&nbsp;&nbsp;

Cool and serve. This makes a large cake with 8 generous slices.&nbsp;

Very moist chocolate bread loaded with zucchini. Noone can tell there is zucchini inside.

Yogurt Chocolate Zucchini Bread

sugar

olive oil oil

yogurt

cocoa powder

flour

chocolate chips, plus ¼ cup for topping

Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.

In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.

Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.

Add in grated zucchini and stir just until it is coated with the batter.

Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.

Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.

Let it cool completely before slicing and serving.

yeah i had trouble too. Tried making muffins, followed the recipe exact and they cooked for an hour, an HOUR- muffins.. and were still slightly gooey. Needs more flour i think. Unless maybe I didn't squeeze the  zucchini well enough? But man, I squeezed the hell out of it, thought it was enough. Maybe letting the shreds sit out on a towel for awhile? Hmm. I like the idea though and the basic taste is perfect.

Agreed! there was way too much zucchini in this recipe. You can easily see it when you cut each slice which isn't the most appetizing thing to see. Mine also sunk when cooling, and I did not see why the batter was separated into two pans. Next time I'll decrease the zucchini and only bake in one pan.

I made two loaves today and the batter was very smooth.  The two loaves rose in the pans, however, during the cooling time they collapsed.   They were very dense and not like the photos.   The taste was not the greatest.  All that I tasted was the olive oil.   I'm not sure if the olive oil or too much zucchini  may have caused the loaves to sink.

I had the same problem.  I actually made the recipe twice!  Thinking that I had done something wrong the first time.  The loves didn't rise much and when they cooled they sank.  It was not even edible.  I wondered if there was a typo in the recipe.  I was surprised that it was baking powder and not baking soda.  My other zucchini bread recipe calls for baking soda.  Was very disappointed!

I think I'm having the same problem here. Any update on this?

Wow so amazing thank you for your recipe  I&#039;m definitely making this again! 

And the recipe did not need any changes and its perfect for two pans 

This recipe was a complete waste of time and ingredients. I made mine in muffin tins, which doesn't usually make a difference. It was WAY too much zucchini for the ingredients. The insides are gooey, not in a good way, and practically solid zucchini. I am very not pleased with the outcome. I do NOT recommend.

I made this today and am happy with it.  I did NOT squeeze the zucchini as I think I would have had to put weights on it to really get much water out of it.  Each loaf ended up being about 1.5 inches tall.  I'd say it compares a bit to brownies.  What I like, that others may have complained about is that it is so moist it is somewhat gooey inside.  Personally, I love this.  It reminds me of molten lava cakes!   My only negative remark is that I wish it had risen higher (which it seemed to do in the oven, but as someone else pointed out, it dropped upon cooling).  Obviously the density of the zucchini is the culprit and this was to be expected I suppose.  Maybe an additional egg might have helped it hold its risen height.  I will make this again I'm sure.  Next time I might add walnuts.  Thank you.

Just made this recipe.  The bread did not rise at all and like others have said is kind of gummy.  Taste is ok.  Edible but not exactly good.

I was very nervous about this recipe after many reviews of failed attempts. I went online and read other recipes to get an idea where the problem may be, but then some reviewers also had great success with Give Recipe's way, and I decided to go for it. My zucchinis came fresh from the garden but strangely when I grated them they had very little juice at all and squeezing them was a waste of time. I followed Zerrin's recipe , to a T, right to the end until I had to put it in the pans. At that point I felt the mixture seemed a little dry. I poured half the batter into one cake tin and then I added a dash more milk to the second half of the mixture. Both cakes are fabulous but perhaps the one where I added just a little more milk was just a little bit nicer. However, the one with a bit more milk did not rise as much.  Out of interest, if you live in Turkey and can get hold of Basak cocoa powder, I think it has to be rated as one of the best in the world, leaps and bounds ahead of Bournville or Cadbury etc. It's amazing and I go to great lengths to always use this one. It also makes brilliant hot chocolate drinks in winter time and gives a far stronger chocolate flavour to cakes and brownies than any other cocoa powder I have ever used.

Thank you Zerrin. It's a keeper.

I made this recipe-followed the instructions as written-and it was absolutely delicious.  Moist, chocolatey, and not too sweet.  Thanks so much!  I will definitely make again.  : )

I am not sure why my loaf is always a lot thinner than recipe photos... Lol... But it is still delicious! Mine just didn't rise.

I made this recipe and put it into my pan for small loaves.  They were ready in 25 minutes and very delicious!  I just put baking cups in the bottoms of the mini loaf sections and then didn't have to cut into a large loaf, just handed everyone their own loaves. Very moist and chocolate flavored and everyone loved it. I will make this over and over again because it's so easy and delicious and ready in a short time..  I didn't even get out the mixer. I just mixed the eggs and sugar with a whip and then stirred everything else with a wooden spoon. Everyone said Yummy!

Really disappointing. I made this just as instructed, I have a thermometer in my oven so I know the temp was correct, my baking powder is fine, and the loaves did not rise and were burned on the outside and completely raw in the middle after an hour and 10 minutes of cooking, even after I turned up the temp towards the end. I have to throw them away. Probably ought to take this recipe down or alter it, considering how many people have had trouble. It's a real pain to dirty dishes and spend time only to have to throw food in the garbage. Really disappointed.

Added some dried Montmorency tart cherries. YUM!

very good. I did 2 pans but could have used one. It also only took 50 minutes to bake but that was probably because my loaves were thin.

I just died this recipe and I think the bake time must be screwed up. I baked my two loaf pans for an hour and a half and they were still not cooked. I thought for sure an extra thirty minutes would have been enough, but nope. They all fell, even though my knife came out clean in all of them, they still fell and now will be going into the garbage. Thanks for sharing your terrible recipe. Oh...and I did try a little of the cooked outside, the taste was terrible too. Too bitter from the cocoa and not sweet enough.

Love the idea of this to get rid of a few courgettes but had same problem as a previous baker, it just would not set! Nearly 2 hours?! The bits that have set Taste amazing though

I made 2 loaves, perfect for us !! Family and friends left with the remaining( not much left ;) ) since I didn’t want us to eat the rest ! No problem for the cooking issues and I will be making some more and this time will freeze it ! Great recipe !

https://www.youtube.com/watch?v=HA5cH6zETLU

This Yogurt Chocolate Zucchini Bread is so moist and rich that I could even call them zucchini brownies in a loaf shape. Do you hear me zucchini haters? This bread will make you love zucchini! I’m pretty sure that you will be making this bread quite often and regret those years when you used to refuse eating zucchini. 

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe

RECIPE
INGREDIENTS
2 eggs
1 cup sugar
⅓ cup olive oil or vegetable oil
½ cup yogurt
1 teaspoon vanilla extract
⅓ cup cocoa powder
1 and ½ cups flour
1 and ½ teaspoon baking powder
¼ teaspoon salt
3 cups grated and squeezed zucchini
1 cup chocolate chips, plus ¼ cup for topping

INSTRUCTIONS
Preheat oven to 350F (180C). Grease 2 loaf pans (8 x4 inches) and set aside.

In a large bowl, beat eggs and sugar. Add in olive oil, yogurt and vanilla extract. Mix well.
Add in cocoa and mix with a spatula.
Mix flour, salt, and baking powder in a bowl and sift into the egg wet mixture. Stir until smooth, but don’t overdo it.
Add in grated zucchini and stir just until it is coated with the batter.
Put 1 cup chocolate chips into a medium bowl. Sprinkle a little flour over them, stir and fold in the batter. Don’t overmix it.
Share the batter into the pans. Top each with extra chocolate chips and bake for 60-65 minutes or until a toothpick inserted into the centre comes out slightly moist and with tiny pieces around.
Let it cool completely before slicing and serving.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/chocolate-yogurt-zucchini-bread/

FIND US ON
Our Blog: https://www.giverecipe.com/
Facebook: https://www.facebook.com/GiveRecipe
Instagram: https://www.instagram.com/give_recipe



Run Amok Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

Chocolate and Yogurt Zucchini Bread

This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Chocolate Zucchini Bread

all-purpose flour

whole-wheat flour

unsweetened cocoa (preferably Dutch-process)

tsp baking powder

tsp baking soda

eggs (lightly beaten)

applesauce

canola oil

tsp vanilla extract

oz unsweetened chocolate (melted)

walnuts (1 3/4 ounces)

zucchini (from 1 large (squeezed well with a dishcloth))

Baking spray

Preheat oven to 325°F.

Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.

Add the dry ingredients and stir with a rubber spatula until just combined.

Fold in zucchini and walnuts.

Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes. Invert onto rack and cool completely.

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresisitble! Sure to be a new favorite!

Carrot Apple Zucchini Bread

unsalted butter (melted)

eggs (room temperature)

orange juice

tbsp vanilla extract

2½ tsp baking powder

¾ tsp baking soda

cloves

carrots

apple

pecans (chopped)

cream cheese (softened)

butter (softened)

Preheat the oven to 350 degrees.

Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)

Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.

In a separate large bowl, whisk together the butter and sugar.

Add eggs, orange juice, and vanilla and whisk until combined.

Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.

Pour into prepared pans.

Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.

Let cool completely before icing.

Cream together cream cheese and butter with a hand mixer.

Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.

Frost bread and enjoy!

Cream Cheese Glaze/Frosting

https://embed.mediavine.com/videos/i4o7aClnP

This Carrot Apple Zucchini Bread recipe is incredibly moist and flavorful! Vibrant colors from the carrot, apple, and zucchini makes this quick bread irresistible!  Sure to be a new favorite!

Do you have trouble including enough greens in your diet? Try sneaking them in your desserts! This chocolate zucchini bread is chocolatey, moist and delicious. Promise you won’t taste the zucchini!

Top 40 zucchini bread recipes from across the web

The most viewed zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Bread

Chocolate Chip Zucchini Bread

Cheesy Zucchini Bread

The Best Zucchini Bread

Keto Zucchini Walnut Bread

Yogurt Chocolate Zucchini Bread

Chocolate Zucchini Bread

Carrot Apple Zucchini Bread

Chocolate Zucchini Bread

Zucchini Blueberry Bread

Zucchini Bread Recipe

Healthy Zucchini Bread

Greek Yogurt Zucchini Bread

Healthy Zucchini Bread

Savory Zucchini Bread

Perfect Chocolate Zucchini Bread

Death by Chocolate Zucchini Bread

Zucchini bread

Best Zucchini Bread

Carrot Apple Zucchini Bread

Cait's Wonderful Zucchini Bread

Honey Cinnamon Zucchini Bread

Zucchini Cheddar Cheese Beer Bread

Zucchini Bread Recipe

Lemon Zucchini Bread

Chocolate Zucchini Bread

One Bowl Zucchini Banana Bread

Zucchini Bread

Award-Winning Zucchini Bread with B...

Favorite Zucchini Bread Recipe

Keto Zucchini Bread - Bacon &amp; C...

Healthy Chocolate Chip Zucchini Bre...

Chocolate Chip Zucchini Bread

Zucchini Bread Recipe

Healthy Zucchini Bread

Easy Zucchini Bread

How To Make Easy Zucchini Bread

Zucchini Cheddar Bread

Zucchini Bread

The most viewed zucchini bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Keto Zucchini Bread - Bacon & C...