Well I hope everyone had a nice Christmas! I’m back with yet another bread recipe. This time, it’s of the zucchini variety… with some chocolate for good measure.

Without further ado…

Double Chocolate Zucchini Bread

Adapted from Cooking Light

Makes one small loaf (double ingredients for a full-sized loaf)

Ingredients

1 small zucchini, shredded and squeezed

¼ cup + 2 Tbsp sugar

1 Tbsp canola oil

1 egg

½ cup applesauce

1 cup flour

2 Tbsp cocoa powder, unsweetened

1 tsp cinnamon

½ tsp baking soda

¼ tsp salt

½ cup chocolate chips

Directions

Preheat your oven to 350°F. Spray and flour a small loaf pan. Shred the zucchini and squeeze with a paper towel to remove excess water. You should have about one cup of shredded zucchini. In a large bowl, add sugar, oil, egg, and applesauce and mix until well blended.

Sift flour, cocoa, cinnamon, soda, and salt together and stir with a whisk in a separate bowl. Add dry ingredients to wet and stir gently until just combined. Remember, when baking quick breads, white streaks of flour are a GOOD thing…

Fold most of chocolate chips into the batter, reserving a couple tablespoons. Pour the mixture into the pan. Top with leftover chocolate chips.

Bake for 45-55 minutes – until a toothpick comes out almost clean. Let cool in pan on wire cooling rack for 30 minutes or so before removing from pan. Let cool completely before slicing and serving.

 If you’re like me, you probably won’t be able to resist tasting the bread straight from the pan, but if you have any restraint in you, use it! It’s worth the wait if you can let it cool first. I promise.

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