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Candace's Corner

Chocolate Zucchini Bread


An excellent and comforting treat that is perfect for fall. I highly recommend topping with the Chocolate Glaze for an extra sweet touch!

Ingredients

Directions

  1. Heat oven to 350°F.
  2. Melt together butter and chocolate over medium heat in a double boiler.
  3. When melted remove from heat.
  4. Mix in mascarpone cheese until it melts in with the chocolate mixture.
  5. Place mixture into a bowl of an electric mixer fitted with paddle attachment. Mix in sugars, zucchini, eggs and vanilla on low speed until well combined.
  6. In a large bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
  7. Add half of the dry ingredients to the mixer bowl. Then add the buttermilk. Then add the remaining dry ingredients and mix. Fold in chocolate chunks.
  8. Spoon batter into 2 greased and floured 8×4-inch loaf pans.
  9. Bake for 35 to 45 minutes(about 20-25 minutes for mini loaves) or until toothpick inserted in center comes out clean.
  10. Cool 10 minutes on a wire rack.
  11. Remove from pans and continue to cool on wire rack.

Chocolate Glaze

  1. 1 14 oz can sweetened condensed milk
  2. 1 cup of Sarris Dark Break-up Chocolate or Sarris Dark Chocolate Bar
  3. 1 1/2 tsp vanilla
  4. In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow mixture to bubble).
  5. Remove from heat and stir in vanilla.
  6. Cool slighty and drizzle over bread for an extra sweet touch!

 

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