Warning: this bread tastes nothing like zucchini and it is dangerously good!
So I had some leftover zucchini from this tasty bread, and I knew exactly what I was going to do with it.
And MORE CHOCOLATE!
To make Chocolate Chip Zucchini Bread.
I haven’t made this bread in a little while and I forgot how unbelievable it is!
It has the right amount of chocolate flavor and the zucchini makes it moist and delicious!
And with extra chocolate chips scattered throughout the bread, this breakfast tastes more like dessert!
It will be your new favorite zucchini recipe!
PS This bread freezes well!
From Cooking Light July 2004
3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Preheat oven to 350°.
Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
Looking for more zucchini recipes this spring:
What is your favorite zucchini recipe (other than this one that is)?