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Blog

Butteryum food blog recipes

Filtering by Category: chocolate recipes

Double Chocolate Zucchini Bread

Patricia @ ButterYum

Double Chocolate Zucchini Bread - ButterYum

Don't you just love zucchini bread?   We certainly do.  Since it's prime zucchini season here in VA (and because I was given a gargantuan zucchini on steroids), I thought I'd share a week's worth of zucchini bread recipes in hopes of inspiring you to bake some zucchini bread for your friends and family. 

Feeling inspired yet?

Items used to make this recipe:

(affiliate links)

Double Chocolate Zucchini Bread

makes one 8x4-inch loaf

Printable Recipe

Ingredients

  • 1 2/3 cups all purpose flour

  • 1/3 cup dutch-processed cocoa, sifted

  • 1 teaspoon fine salt

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup dark brown sugar

  • 1/3 cup honey or agave nectar

  • 1/2 cup vegetable or canola oil

  • 2 cups shredded zucchini

  • 1 cup chocolate chips (plus 1/4 cup for garnish)

Directions

  1. Preheat oven to 350F.

  2. Prepare an 8x4-inch loaf pan with a parchment sling (important so you don't get melted chocolate all over your hands and mar the appearance of the finished loaf when you remove it from the pan).

  3. In a medium mixing bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt; set aside.

  4. In a separate large bowl, combine eggs, vanilla, sugar, honey, oil, zucchini, and 1 cup of chocolate chips, stirring until evenly combined.

  5. Stir in reserved dry ingredients and pour into prepared loaf pan.

  6. Sprinkle reserved 1/4 cup of chocolate chips evenly over batter.

  7. Bake in the center of the preheated oven 60-75 minutes or until a toothpick inserted in the center comes out clean.

  8. Cool for 10-15 minutes before lifting bread out of loaf pan using the parchment sling.

  9. Cool completely before serving.

  10. Refrigerate leftovers in an airtight container. Serve at room temperature.

Comment
categories quick bread recipes, vegetable recipes, snack recipes, dessert recipes, chocolate recipes
tags zucchini bread recipes, zucchini recipes, quick bread recipes, chocolate bread recipes, chocolate recipes

Marriage Proposal Cookies

Patricia @ ButterYum

Marriage Proposal Cookies - ButterYum

I need to go on the record by saying I make no promises, but these cookies are rumored to incite marriage proposals.  Must be something about the combination of white and dark chocolate chips with the warm hint of ground cinnamon.  

This recipe is a little unconventional in that it starts with melting the butter and sugars together in a large saucepan.  The butter/sugar mixture is allowed to cool for about 15 minutes before stirring in the egg and vanilla.

Then we add the flour, oats, baking soda, salt, and ground cinnamon.

And last, we stir in all the chocolate chips - please use high quality chips.  Stir, stir, stir - build up those muscles!

Now we're ready to portion these bad boys out. As you can see, these cookies are BIG.  I usually use a #50 scoop for cookies, but here we're using a #20 scoop.  Place a level scoop of dough (about 58 grams) in the palm of your hands and roll them into a ball.  Place 8 per silicone lined sheet pan. Now, instead of baking these cookies right away, they go into the refrigerator for at least 30 minutes.  After they've had a chance to chill out, they get baked in a preheated oven for 12-14 minutes.  These cookies are best after they've been allowed to cool completely.  Store leftovers in an airtight container to maintain their chewiness.

Enjoy!

Items used to make this recipe:

(affiliate links)

Marriage Proposal Cookies

makes 24 large cookies

Printable Recipe

Ingredients

  • 16 tablespoons unsalted butter

  • 1/2 cup granulated sugar

  • 1 1/4 cups brown sugar

  • 1 large egg

  • 1 large egg yolk

  • 1 teaspoon pure vanilla extract

  • 2 cups all purpose flour

  • 1 cup rolled oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine salt

  • 1/2 teaspoon ground cinnamon

  • 1 cup semisweet chocolate chips

  • 1 cup premium white chocolate chips

Directions

  1. In a 5 quart or larger saucepan, melt the butter and sugars together.

  2. Remove from heat and cool for 10-15 minutes.

  3. Add whole egg, egg yolk, and vanilla; stir to combine.

  4. Add flour, oats, baking soda, salt, and cinnamon; stir to combine.

  5. Stir in chocolate chips.

  6. Use a #20 scoop to portion the dough into your hands.

  7. Roll each portion into a ball and chill in the refrigerator for 30 minutes.

  8. Preheat oven to 325F.

  9. Place chilled dough balls, 8 at a time, on cool silicone lined sheet pans and bake for 12-14 minutes.

  10. Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely before serving.

  11. Store leftovers in an airtight container. Recipe makes 24 large cookies.

1 Comment
categories dessert recipes, chocolate recipes, cookie and bar recipes
tags christmas cookie recipes, cookie recipes, cookie and bar recipes