Chocolate Zucchini Bread
A moist and indulgent chocolate zucchini bread that combines rich chocolate flavor with the nutritional benefits of zucchini.
Equipment
- 2 Loaf Pans
- Mixing Bowls
- Blender or Food Processor
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa powder preferably Dutch-process
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3 large eggs lightly beaten
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp. vanilla extract
- 1 oz. unsweetened chocolate melted
- 1/2 cup chopped walnuts
- 2 cups grated zucchini from 1 large zucchini, squeezed well
Instructions
- Preheat your oven to 325°F (160°C). Prepare two 8 1/2 by 4 1/2 inch loaf pans by spraying them with cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole-wheat flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, sugar, applesauce, canola oil, vanilla extract, and melted chocolate until well combined.
- Add the dry ingredients to the wet ingredients and stir gently until just combined. Avoid over-mixing.
- Fold in the grated zucchini and chopped walnuts.
- Divide the batter evenly between the two prepared loaf pans and smooth the tops.
- Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.