Tag: cocoa powder

Brookie

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Holly Nilsson

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October 21, 2024
Chocolate Zucchini Bread
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This is a deliciously decadent quick bread.

This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce.

It’s great for breakfast or a quick and tasty snack.
This double chocolate zucchini bread is so rich and moist; everyone loves it!

It’s easy to make with simple ingredients.

It has so much chocolate flavor that it’s almost like a dessert for breakfast.

Like my usual zucchini bread recipe, this recipe freezes well.
Ingredients for Chocolate Zucchini Bread
- Zucchini: If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it.
- Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips.
- Flour: This recipe uses all-purpose flour and has not been tested with other varieties.
- Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.
How to Make Chocolate Zucchini Bread
1. Whisk the dry ingredients in a large bowl.
2. In a medium bowl, whisk sugar with the wet ingredients.
3. Add wet ingredients to dry ingredients. Fold in zucchini and chocolate chips.
4. Pour batter into loaf pans and bake (per the recipe below).
Storing Chocolate Zucchini Bread
- Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days.
- Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf.
- Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.
More Zucchini Favorites

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Chocolate Zucchini Bread

Decadently moist and sweet, this chocolate zucchini bread is as easy as it is delicious.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350℉. Grease two 8×4-inch loaf pans or line with parchment.

Grate the zucchini with the large holes on a box grater.

In a large bowl, combine flour, cocoa powder, baking soda, baking powder, and salt.

In a medium bowl, whisk sugar, brown sugar, eggs, oil, applesauce, and vanilla.

Add the sugar mixture to the flour mixture and stir just until moistened. Fold in the zucchini and chocolate chips. Don’t overmix.

Divide the batter over the two loaf pans and bake for 45 to 55 minutes or until a toothpick comes out clean.

Transfer the bread to a wire rack to cool completely.

You don’t need to peel the zucchini unless you use a very large garden zucchini with thick skin. If needed, use a spoon to scrape out the seeds.
Do not squeeze excess moisture from the zucchini as the moisture is needed in this recipe.
Do not overmix the batter, it should be stirred just until the ingredients are moist.

Calories: 288 | Carbohydrates: 45g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 238mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 118IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Bread, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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June 18, 2024
Chocolate Cupcakes
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This classic chocolate cupcake recipe is perfect for any occasion.

Moist, chocolatey, and made with simple ingredients, these sweet treats will turn any frown upside down!

Enjoy them frosted, filled, or simply sprinkled with powdered sugar.

The Best Chocolate Cupcakes!
- Quick and easy chocolate cupcakes can be baked in mini, regular, or jumbo-sized!
- Perfect for birthday party decorating! Let little guests frost and decorate their creations with sprinkles, gummy candies, chocolate, or white chocolate chips.
- Bake, cool, and freeze cupcakes for up to a month.
- Perfectly portable! Pop one in a backpack, briefcase, or lunch kit for a quick treat!
Ingredients for Homemade Chocolate Cupcakes
- Flour: This recipe uses all-purpose flour; other varieties of flour have not been tested.
- Oil: Use a neutral oil, like canola or vegetable oil. This will keep cupcakes moist without changing the flavor.
- Brown Sugar: Adds a rich, caramel-like sweetness and adds texture.
- Buttermilk: Creates a tender crumb and helps these cupcakes to rise. No buttermilk? Mix a bit of lemon juice or vinegar with regular milk as a quick fix.
- Egg: Room-temperature eggs mix more evenly; if you’re short on time, warm your egg in a bowl of warm water.
- Vanilla: Adds flavor.
- Cocoa Powder: Unsweetened cocoa powder adds a rich chocolate flavor and adds to the texture of these cupcakes.
- Baking Soda: This leavening agent gives rise to your cupcakes. Fresh baking soda is crucial for proper lift.
How to Make Chocolate Cupcakes
1. In one bowl stir together the wet ingredients until combined, as described in the recipe card below.
2. In another bowl, whisk the dry ingredients together. Add the dry ingredients to the wet.
3. Bake in prepared muffin tins until a toothpick comes out clean.
4. Cool completely before frosting.
Mini cupcakes: Bake for 14-16 minutes

Regular cupcakes: Bake for 18-22 minutes

Jumbo cupcakes: Bake for 22-25 minutes

Frosting for Cupcakes

Keeping Cupcakes Fresh
- Keep chocolate cupcakes in a covered container for up to 4 days.
- Pop baked and cooled cupcakes into zippered bags, toss them in the freezer, and they’ll stay fresh for up to 4 months. When you’re ready to frost, simply thaw them out first.
- For frosted cupcakes, wrap them snugly in plastic and freeze for up to 3 months.
Frostings and Toppings

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Chocolate Cupcakes

Chocolate cupcakes are moist, fluffy, and have a burst of rich chocolate flavor in every bite!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Author Holly Nilsson

Preheat oven to 350℉. Line a muffin tin with 12 paper liners.
In a large bowl stir together oil, brown sugar, buttermilk, egg and vanilla.
In a second bowl whisk together the flour, cocoa powder, baking soda, and salt.
Slowly add the dry ingredients into the wet ingredients and stir just until mixed. Be careful not to overmix.
Evenly divide cupcake batter into prepared muffin tin.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Allow cupcakes to cool completely before covering with frosting.

Chocolate cupcakes can be stored in a covered container on the counter for up to 4 days. To freeze, let them cool and store in a zippered bag in the freezer for up to 4 months.

Calories: 186 | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 215mg | Potassium: 116mg | Fiber: 2g | Sugar: 19g | Vitamin A: 45IU | Calcium: 41mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Craving Chocolate?
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Holly Nilsson
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December 31, 2023
Chocolate Crinkle Cookies
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Chocolate crinkle cookies are a holiday fave, but they’re so delicious that you’ll bake them all year long.

Rolled in powdered sugar, these moist, cakey cookies crinkle open when they bake revealing a fudgy interior that melts in your mouth!
- Crinkle cookies are easy to make but look beautiful.
- These cookies look and taste like mini brownies with a powdered sugar coating.
- Prep the dough in advance and chill for the perfect make ahead Christmas cookie.
Ingredients for Chocolate Crinkle Cookies

Cookie Dough – Using brown and granulated sugar ensures the cookies are chewy and adds extra moisture. Either light brown or dark brown sugar will work. Use unsweetened cocoa powder.

Chocolate Chips – Mini chocolate chips add an extra dose of chocolatey goodness and distribute more evenly than larger-sized chips.

Powdered Sugar – Don’t be shy when rolling them in the confectioners’ sugar or powdered sugar, ensure each cookie is well coated before baking for the maximum crinkle effect!

Extras – For an extra festive holiday cookie, add a teaspoon of peppermint extract with the vanilla in Step 3.

How to Make Chocolate Crinkle Cookies
1. Cream together butter and sugar and then add eggs (per the recipe below). Mix in the dry ingredients and chocolate chips.
2. Cover and chill the dough.
3. Shape dough into balls and then roll them in powdered sugar.
4. Bake and allow to cool on a rack before enjoying.
Cookie Tips & Tricks
- When baking cookies (or any baked recipe, such as this yummy chocolate cake) is the baking powder, so be sure it’s fresh.
- Parchment paper will make cleanup a breeze and can be used up to 5 times before discarding.
- Be sure to chill the dough for several hours to prevent it from sticking to your hands, and cookies from spreading too much while baking.
- For the best rise during baking, while the dough is chilling in the refrigerator, make space for the baking sheet as well.
Storage & Freezing

Yes, you can! Freeze chocolate crinkle cookie dough in a zippered bag for up to 2 months and thaw in the refrigerator until ready for use. Baked cookies should be kept in an airtight container at room temperature for up to 7 days and can also be frozen in a zippered bag.

More Classic Cookies

More Classic Cookies Recipes

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4.97 from 28 votes↑ Click stars to rate now!
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Chocolate Crinkle Cookies

Chewy rich chocolate crinkle cookies are dotted with mini chocolate chips to give them extra fudgy flavor, and covered in powdered sugar!

Prep Time 25 minutes

Cook Time 12 minutes

Chill time 4 hours

Total Time 37 minutes

Combine butter and sugar in a large bowl and use an electric mixer to beat until light and fluffy.

Add eggs, one at a time, stirring until completely combined. Stir in vanilla extract.

In a separate, medium-sized bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Gradually add dry ingredients to wet until completely combined.

Stir in mini chocolate chips.

Cover bowl with plastic wrap and refrigerate at least 4 hours or overnight.

After chilling, preheat oven to 350°F.

Roll dough into 1 ½ tablespoon-sized balls with your hands. Roll the cookie dough balls thoroughly in powdered sugar.

Transfer to baking sheet and bake on 350°F for 12 minutes.

Allow cookies to cool completely on baking sheet before enjoying.

Be sure not to use expired baking powder.

For easy cleanup, use parchment paper. It can be used up to 5 times before discarding.

The dough must be chilled for several hours. This prevents it from sticking to your hands and will keep cookies from spreading too much.

For the best rise, chill the baking sheet as well as the dough.

The serving size is 1 cookie.

Serving: 1cookie | Calories: 173 | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 61mg | Potassium: 92mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.03mg | Calcium: 31mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cookies, Dessert

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Samantha

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November 27, 2023