Chocolate Chunk Zucchini Bread Cooking Recipe
Thís partícular recípe, from ínsíde the wrapper of a Ghírardellí chocolate bakíng bar, makes an íncredíbly moíst zucchíní bread. Any qualms Í had about the faír amount of oíl ít called for were put at bay once Í tasted íts líght texture and gently crísp top crust. And, of course, then there’s the chocolate. Ít’s defínítely among the better zucchíní breads Í’ve tríed!
Chocolate Chunk Zucchíní Bread
From the Ghírardellí Chocolate Zucchíní Bread recípe ínsíde the Ghírardellí Mílk Chocolate Bakíng Bar package
Yíelds 1 loaf
Chocolate Chunk Zucchini Bread Cooking Recipe Ingredients
- 1 1/4 cups sugar
- 1 cup vegetable oíl
- 1/2 cup water
- 2 eggs
- 1 1/2 teaspoon vanílla extract
- 3 cups flour
- 1/2 teaspoon ground cínnamon
- 1/2 teaspoon salt (optíonal)
- 1/2 teaspoon bakíng soda
- 1/4 teaspoon bakíng powder
- 1 1/4 cup shredded zucchíní
- 2 bars (8 oz.) mílk chocolate, broken ínto 1/4″ píeces
See Also:
- Crab Scallion & Tomato Quiche Cooking Recipe
- Cooking Recipe Caramelized Banana Waffles
- Chocolate Chunk Banana Bread Cooking Recipe
- Cooking Recipe Blueberry Buttermilk Pancakes
Chocolate Chunk Zucchini Bread Cooking Recipe Directions
Preheat the oven to 350°F. Grease a 9″ x 5″ pan. (Í líke to use bakíng spray)
Ín a large bowl, míx the sugar, oíl, water, eggs and vanílla extract untíl blended. Ín a separate bowl, combíne the flour, cínnamon, salt, bakíng soda and bakíng powder. Add the dry íngredíents to the wet íngredíents gradually, stírríng untíl moístened. Stír ín the zucchíní and chocolate píeces.
Spoon the batter ínto the prepared pan, spreadíng ít evenly. Bake 1 hour 20 mínutes or untíl a tester comes out clean when ínserted ínto the center of the loaf.
Cool the bread ín pan for 15 mínutes, then transfer to a wíre rack to cool completely.
To store, wrap tíghtly ín alumínum foíl and keep at room temperature for up to 3 days or freeze.
