Chocolate Zucchini Bread

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
  • In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
  • In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
  • If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
  • Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
  • Sift together the 2 cups flour, baking soda, salt, and cinnamon.
  • Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
  • In another small bowl, coat the chocolate chips with the 2 Tsp flour.
  • This helps prevent them from sinking to the bottom of the pan.
  • Stir the flour-coated chocolate chips into the batter.
  • Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.
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