Double Chocolate Zucchini Bread Ready Set Eat Blend cake mix, eggs, water, oil, and zucchini in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. beat on medium speed 2 minutes. stir in chocolate chips. 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.
Gluten Free Double Chocolate Zucchini Bread What The Fork 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. Preheat oven to 350 degrees f. in a food processor, combine zucchin, eggs, oil, sugar, applesauce and vanilla and process well. add flour, cocoa powder, baking soda, salt and hemp if using and blend again. add chocolate chips and pulse to combine. scoop into loaf pan lined with parchment paper and sprinkle with chocolate chips. Preheat the oven to 350 degrees f. line a 9x5 inch (2 lb.) loaf pan with parchment paper. in a large mixing bowl add the sugar, eggs and vegetable oil. use an electric whisk to beat until fully combined. in a separate bowl add the flour, cocoa powder, baking soda, baking powder and salt. mix to combine. Preheat the oven to 350°f. grease and flour a 9×5 inch loaf pan (or line it with parchment paper) and set aside. mix cinnamon and sugar for the topping; set aside. mix dry ingredients. in a medium bowl, whisk together the flour, cinnamon, cocoa powder, baking soda and salt.
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