Zucchini Chocolate Bread

Heavenly moist rich chocolate bread infused with melted pockets of moist chocolate lusciousness that will hypnotize you with its allure as your senses tingle with pleasure. The first bite will have you involuntarily saying “mmmm”. When you exhale after the first bite you will still be able to feel the rich notes of delicious Zucchini Chocolate Bread across your palate. You will have to let the family know this is to be appreciated and devoured in one sitting because the completion will begin when the first piece is sliced.

Watch the video and follow the instructions below to have this cake mascaraing as a chocolate bread on a plate near you. Serves great fresh out of the oven or the next morning with a cup of your favorite morning beverage. Also is a great post meal reward just because you like to eat delicious food. Thanks for visiting and feel free to look through my growing catalogue of recipes and share any you find interesting. All food experiences should be this eatfoodlicious.

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Ingredients

Shred the zucchini and set aside (do not squeeze the shredded zucchini).

In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.

Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder and sift.

Mix until combined.

Add shredded zucchini and gently fold into the batter.

Add chocolate chips and fold into the batter.

Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.

Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 

Remove from the oven and rest the bread in the pan for 10 minutes.

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Chocolate Zucchini Bread

No ratings yet
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Baked Goods
Cuisine American
Servings 8
Calories

Equipment

  • Loaf Pan (9" x 5")

Ingredients
  

  • 2 cups zucchini about 2 medium size
  • 1 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips
  • ¾ cup light brown sugar
  • ½ cup vegetable or canola oil 
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 large eggs

Instructions
 

  • Preheat the oven to 350°F (176°C).
  • Shred the zucchini and set aside (do not squeeze the shredded zucchini).
  • In a large bowl; combine eggs, brown sugar, vanilla extract, oil and mix well.
  • Place a sifter or fine mesh on top of the bowl. Add flour, cocoa, baking soda, baking powder, salt and sift. Mix until combined.
  • Add shredded zucchini and gently fold into the batter.
  • Add chocolate chips and fold into the batter.
  • Spray cooking butter/oil in loaf pan. Transfer the batter to the loaf pan.
  • Bake for 55 minutes or until a toothpick placed in the center of the bread comes out clean. 
  • Remove from the oven and rest the bread in the pan for 10 minutes.
  • Remove the bread from the loaf pan and transfer to a cake rack.

Enjoy Homemade Chocolate Zucchini Bread!

    Video

    Keyword best chocolate zucchini bread recipe, chocolate zucchini bread, easy chocolate zucchini bread recipe, Zucchini bread recipe
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Pound Cake

    Traces of vanilla and sweet cake flavors are lightly packed in this fluffy pound cake recipe. This is the perfect cake for morning coffee or as a mid-day because you deserve it snack. When this loaf of precious pound cake comes out of the oven the edges should be slightly browned and the cake should be allowed to stand and cool a bit prior to eating. The sweetness is at its peak fresh out of the oven, so I recommend cutting yourself a small slice and giving it a taste test when cool enough to touch. The aromas of fresh baked goods truly are worth the time to prepare. This cake keeps well and is a delicious reward to have around the house that everyone will surely appreciate.

    This cake goes great with strawberries, ice cream or by itself. Be sure to watch the video and follow the instructions below to have this Pound Cake in your kitchen ready for consumption. Make sure you have predictable results by using a good pan, pyrex is not recommended for this recipe as cook times may vary. Feel free to browse my catalogue and share any recipes you find interesting or leave a comment if you would like to just have a food related discussion.

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    Buttery Pound Cake

    Ingredients

    In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.

    Add one egg and beat until smooth. Continue with the other eggs (at one at a time).

    Add vanilla extract, salt and beat until smooth. Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.

    Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour.

    Transfer the batter to the loaf pan.

    Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.

    Enjoy Homemade Pound Cake Bread!

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    Pound Cake

    No ratings yet
    Prep Time 5 mins
    Cook Time 45 mins
    Total Time 50 mins
    Course Baked Goods, Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • Loaf Pan (9" x 5")

    Ingredients
      

    • 4 large eggs room temperature
    • 1 ½ cup all-purpose flour
    • 1 cup + 1 ½ tbsp divided unsalted butter softened
    • 1 cup granulated sugar
    • 1 tbsp vanilla extract
    • 1 tsp baking powder
    • ½ tsp salt

    Instructions
     

    • Preheat the oven to 350°F (176°C).
    • In large bowl, add butter (2 sticks) and sugar. Using a electric hand mixer (or stand mixer) beat on medium-high (speed 4) until smooth.
    • Add one egg and beat until smooth. Continue with the other eggs (at one at a time).
    • Add vanilla extract, salt and beat until smooth.
    • Add baking powder and ½ cup of the flour into the batter (½ cup of flour added incrementally). Mix on low-medium (speed 2) until well combined. Continue with the rest of the flour.
    • Butter the pan with a nice thick coat and then lightly dust all sides with 1-2 tsp of flour (see video). Transfer the batter to the loaf pan.
    • Bake for 45-50 minutes or until a toothpick placed in the center of the bread comes out clean.
    • Remove from the oven and rest the bread in the pan for 10 minutes.
    • Remove the bread from the loaf pan and transfer to a cake rack.
    • Leftovers may be stored in an airtight container up to 5 days in the refrigerator.

    Enjoy Homemade Pound Cake!

      Video

      Keyword best pound cake recipe, easy pound cake recipe, pound cake
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Baked Goods Recipes

      Chocolate Coconut Nests

      Chocolate Coconut Nests are fun for the entire family to make and appreciate because they are so mouthwateringly soft and loaded with rich chocolate that is laced with chewy strips of tender sweet coconut. The anticipation will grow as the chocolate begins to melt and the air fills with the sweet aromatic nectar of molten chocolate and stewing coconut flakes. We love making specialty items for the different celebrations and this recipe is a perfectly easy way to have the kids help make something they will enjoy.

      Watch the video with your kids and ask them if they would like to try and help makes these. Be sure to let them know that if they help they can clean the bowls and spoons, always fun watching that. The volunteers will be ready to get the aprons on and get to work. Best part is while the nests cool in the refrigerator, clean up is a breeze. Like and share this or any of my eatfoodlicious suggestions and hope you visit again soon.

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      Ingredients

      Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.

      Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.

      Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth. 

      Stir until until smooth. 

      Add coconut flakes

      Mix until evenly coated/blended.

      Drop big tablespoon fulls of the coconut/chocolate mix on a parchment paper or baking sheet.

      Place 4 mini eggs on top of each coconut nest.

      Place the coconut nests in the refrigerator.

      They will ready to eat in 30 minutes.

      May be stored in an airtight container up to a week at room temperature.

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      Chocolate Coconut Nests

      No ratings yet
      Prep Time 5 mins
      Cook Time 10 mins
      Total Time 15 mins
      Course Dessert, Seasonal
      Cuisine American
      Servings 20 nests
      Calories

      Ingredients
        

      • 20 oz melting wafers I used Ghirardelli
      • 14 oz sweet coconut flakes I used Baker's Sweetened Angel
      • 10 oz Cadbury Mini Eggs Easter Candy
      • 2 tbsp coconut oil or shortening
      • 2 cups water

      Instructions
       

      • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
        Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted. Repeat if necessary.
        Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl (one that fits) inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth. 
      • Add coconut flakes and mix until evenly coated/blended.
      • Drop big tablespoons full of the coconut mix on a parchment paper or baking sheet. This should make ~20-21 nests. Watch video for reference.
      • Place 4 mini eggs on top of each coconut nest.
      • Place the coconut nests in the refrigerator. They will ready to eat in 30 minutes.
      • May be stored in an airtight container up to a week at room temperature.

      Enjoy!

        Video

        Keyword Chocolate nest, coconut chocolate nest, easter dessert, easter recipe, kid friendly recipe
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Shamrock Shake & Oreo Shamrock Shake

        Easy to make tasty treat that is perfect way to celebrate St. Patricks day with the family. Smooth peppermint flavored ice cream featuring the festive colors of a Shamrock inspired dessert. The kids will be more than happy to help make these tasty treats and is easy to clean up after. We love any reason to have a delicious reward and this recipe is simple and satisfying.

        Call the kids over and have them watch the video to see if anyone in the house is interested in a Shamrock shake. I prefer mine with the Oreos but feel free to substitute with what you have on hand of your favorite chocolate.

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        Shamrock Shake & Oreo Shamrock

        No ratings yet
        Prep Time 5 mins
        Total Time 5 mins
        Course Dessert
        Cuisine American, Irish
        Servings 2
        Calories

        Equipment

        • Blender

        Ingredients
          

        Shamrock Shake

        • 3 cups Vanilla ice cream
        • ¼ cup heavy whipping cream
        • ¼ cup milk
        • ¾ tsp peppermint extract
        • 7 drops green food color

        Shamrock Oreo Shake

        • 9 oreos
        • 3 cups vanilla ice cream
        • ¼ cup heavy whipping cream
        • ¼ cup milk
        • ¾ tsp peppermint extract
        • 7 drops green food color

        Toppings

        • maraschino cherries
        • whip cream

        Instructions
         

        Shamrock Shake

        • Place ice cream, milk, heavy whipping cream, food color and peppermint extract in the blender.
        • Blend until smooth.

        Shamrock Oreo Shake

        • Place oreos, ice cream, milk, heavy whipping cream, food color and peppermint extract in the blender.
        • Blend until smooth.

        Pour the shakes into two glasses. Top with whipped cream and a cherry.

          Serve & Enjoy!

            Video

            Keyword easy shamrock shake, irish milkshakes, oreo shamrock milkshake, oreo shamrock shake, Shamrock Shake
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            S’more Brownies

            Graham cracker with rich soft moist slightly chewy brownies topped with fresh melted marshmallows combine together to create an eruption of flavor and delight. Enjoy this dessert with a cold glass of milk as your heart will skip a beat when you take the first bite. Fresh from the oven yet cool enough to touch, this desert smolders with sweet tantalizing aromas of brownies and slightly charred marshmallow. This is a treat the kids will love and it will not last long once you put it out for mass consumption.

            Watch the video and follow the instructions below to see for your self how easy it is to make this sinfully delicious snack. Keep covered during storage to maintain the moisture of the brownie and reward your family this weekend. This recipe is guaranteed to create some excitement in the kitchen as you prepare these S’mores Brownies. Feel free to browse my growing menu for more EatFoodlicious recipes and ideas.

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            Ingredients

            Add the melted butter to the oreos and mix until the crumbs are moist.

            Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer). Bake for 15 minutes.

            In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.

            Add flour, cocoa powder, salt and baking powder.

            Mix well until smooth.

            Add chocolate chips and gently fold them in until well mixed.

            Place the batter on top of the crust. Bake for 35 minutes or until a toothpick placed in the center comes out clean.

            Remove from the oven and spread mini marshmallows on top of the brownie.

            Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

            Rest for 15-20 minutes before serving.

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            S’mores Brownies

            5 from 1 vote
            Prep Time 15 mins
            Cook Time 50 mins
            Total Time 1 hr 5 mins
            Course Baked Goods, Dessert
            Cuisine American
            Servings 9
            Calories

            Equipment

            • Pan 8" x8"

            Ingredients
              

            Crust

            • 2 packs graham crackers about 18
            • 8 tbsp unsalted butter melted

            Brownie

            • 1 cup sugar
            • 1 cup semi-sweet chocolate chips
            • ½ cup vegetable or canola oil 
            • ½ cup cocoa powder
            • ½ cup all-purpose flour
            • 1 tsp baking powder
            • 1 tsp vanilla extract
            • ½ tsp salt
            • 2 large eggs lighly beaten
            • 3 cups mini marshmallows

            Instructions
             

            • Preheat the oven to 350°F (176°C).
            • Place the graham crackers in a food processor/blender and pulse until becomes fine crumbs. Transfer to a bowl.
            • Add the melted butter to the oreos and mix until the crumbs are moist.
            • Coat the sides of the pan with a No-Stick Cooking Spray (PAM made with flour works well).
            • Place the crumb mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an even layer).
            • Bake for 15 minutes.

            Crust

              Brownie

              • In a large bowl: combine eggs, sugar, vanilla extract, oil and mix well.
              • Add flour, cocoa powder, salt, baking powder and mix well until smooth.
              • Add chocolate chips and gently fold them in until well mixed.
              • Place the batter on top of the crust.
              • Bake for 35 minutes or until a toothpick placed in the center comes out clean.
              • Remove from the oven and spread mini marshmallows on top of the brownie.
              • Broil on low for 3-5 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
              • Rest for 15-20 minutes before serving.

              Serve & Enjoy!

                Video

                Keyword best s’mores brownie recipe, dessert, easy s’mores brownies recipe, kid friendly recipe, s’mores brownies
                Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                Chocolate Covered Strawberries

                Sweet Strawberries covered in soft delicate chocolate are a treat worthy of any occasion. Fresh Juicy Strawberries are essential to this succulent treat that brings a layer of sophistication to dessert time. Enjoy these during coffee or tea time or with your favorite glass of champagne. These will keep for a couple of days in the the refrigerator if prepping for a later treat. Highly recommend coming to room temperature to experience the full juicy flavor profile of the strawberries as the will chocolate readily melt in your mouth. However, they are pretty tasty cold also.

                Are you interested in a treat that is as fun to make as it is to eat or one that is so attractive it will stir deep emotions of hunger with the promise of succulent satisfaction? Then you should watch the short tempting video and follow the easy instructions below to bring these foodlicious sensations to your home today. Be sure to pick a premium chocolate and quality strawberry for best results.

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                Ingredients

                Add chocolate wafers and coconut oil to the glass bowl. Stir until until smooth.

                Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.

                If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) seperate glass heat proof bowls for the different types of chocolate (example: white versus dark).

                Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened.

                Optional: drizzle with additional chocolate.

                May be stored in an airtight container under refrigeration for up to 48 hours.

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                Chocolate Covered Strawberries

                5 from 2 votes
                Prep Time 10 mins
                Cook Time 10 mins
                Total Time 20 mins
                Course Dessert
                Cuisine American
                Servings 30 Strawberries
                Calories

                Ingredients
                  

                • 2 lbs fresh strawberries
                • 10 oz milk, dark or white melting wafers I used Ghirardelli
                • 1 tbsp coconut oil or shortening

                Instructions
                 

                • Gently rinse the strawberries and pat dry with paper towel. Set aside.
                • Stovetop: Fill the saucepan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate wafers and coconut oil to the glass bowl. Stir until smooth. Remove from stovetop.
                  Microwave: In a glass heat proof bowl: add chocolate wafers and coconut, cook for 1 minute at half power. Stir and cook for another minute until melted.
                  Instant Pot: Pour 2 cups of water into the cooker. Set to saute on low or normal (not high) for 20 minutes. Place a glass heat proof bowl that fits inside the liner. Add chocolate wafers and coconut oil to the glass bowl. Stir until smooth.
                  Note: If you are planning with 2 different chocolate flavors, cut the recipe in half for each. For best results recommend using two (2) seperate glass heat proof bowls for the different types of chocolate (example: white versus dark).
                • Dip strawberries into the chocolate. Swirl around until almost completely covered with a thick coat.
                • Place the chocolate dipped strawberries on a parchment paper or baking sheet. Optional: add coconut flakes, candy, nuts to some of the strawberries while the chocolate is still wet/warm.
                • Place dipped strawberries in the refrigerator for 15 minutes or let them sit at room temperature or until hardened. Optional: drizzle with additional chocolate.
                • May be stored in an airtight container under refrigeration for up to 48 hours.

                Enjoy!

                  Video

                  Keyword best chocolate covered strawberries recipe, Chocolate Covered Strawberries, easy chocolate covered strawberries, Instant pot chocolate covered strawberries recipe
                  Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!