Best Chocolate Almond Zucchini Bread Recipes

Chocolate Almond Zucchini Bread image

Provided by FlemishMinx

Time 1h25m

Yield 2 9x5 inch loaves

Number Of Ingredients 12

3 eggs
2 cups sugar
1 cup salad oil
2 ounces unsweetened baking chocolate
1 teaspoon vanilla extract
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1 cup almonds, thinly sliced or slivers

Steps:

Pre-heat oven to 350°F Oil two 9 x 5 inch loaf pans.
Beat eggs until lemon-colored.
Add sugar and oil, and beat just until well incorporated.
Melt chocolate in a pan over hot water.
Cool slightly, then stir into the egg mixture.
Add vanilla and zucchini.
In a separate bowl, sift together the flour, salt, cinnamon, baking powder and baking soda.
Add this to the zucchini mixture and stir well.
Add the almonds and stir until the batter is completely mixed.
Evenly divide the batter between the two loaf pans.
Bake for approximately 1 hour 10 minutes, or until a skewer inserted into the center comes away cleanly.
Cool in pans 20 minutes, then turn out onto a rack.
Cool thoroughly before slicing.

Zucchini-Almond-Fig Quick Bread with Chocolate Glaze image

Provided by Food Network Kitchen

Categories dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 20

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped dried figs
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
2 tablespoons unsweetened cocoa
2 tablespoons milk
1/4 teaspoon pure vanilla extract
Pinch of fine salt

Steps:

For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried figs and almonds and toss together. Set aside.
Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl.
Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.