A few years ago I was overwhelmed with zucchini and perusing my cookbooks looking for something “different” to do with it. I stumbled upon this recipe in Cooking Light’s Annual Recipes 2005 book. Well chocolate zucchini bread is definitely different! I gave it a try and was blown away by how delicious it is with very little fat and a lot of zucchini. You really can’t even tell the zucchini is there, it just keeps the bread moist and yummy.
It is fun to serve to kids as they gobble it up and try to guess the “secret” ingredient. They hardly ever figure it out as they ask for seconds. I’ve adapted the recipe over time to add a bit more cocoa than the original recipe and swapped out half of the all-purpose flour for whole wheat pastry flour. I like to take advantage of any opportunity to get more whole grains into a recipe!
- 3/4 cup sugar
- 3 Tablespoons vegetable oil
- 2 large eggs
- 1 cup unsweetened applesauce
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/3 cup unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 cups finely shredded zucchini
- 1/2 cup semisweet chocolate chips
- Cooking spray
Preheat oven to 350 degrees. Prepare 9 x 5 inch loaf pan by spraying with cooking spray, set aside.
Place sugar, oil and eggs into mixing bowl and mix on low speed until well blended. Stir in applesauce.
In a separate bowl, combine flours, baking soda, cinnamon, salt, and cocoa by stirring with a whisk until well mixed. Add flour mixture to sugar mixture and mix on low speed just until moist. Remove bowl from mixer and stir in zucchini and chocolate chips. Pour batter into prepared loaf pan.
Bake at 350 degrees for 1 hour or until wooden toothpick in center comes out almost clean. Cool in pan for 10 minutes and then turn onto wire rack.
Recipe can be doubled and bread freezes well. I usually make a double batch and throw one into the freezer for later use.