Double Chocolate Zucchini Bread
A rich chocolate zucchini bread that is easy and delicious.
Equipment
- 1 grater or food processor
- 1 Measuring cups/spoons
- 1 Mixing bowl
- 4 mini loaf pans
- 1 oven
Ingredients
- 2 1/2 C plain or gluten free flour
- 1/2 t salt
- 2 t baking powder
- 1 t baking soda
- 1 C cocoa
- 1 C sugar
- 3/4 C vegetable or canola oil
- 1/2 C applesauce, unsweetened
- 3 large eggs
- 2 t vanilla
- 2 C grated zucchini, seeds removed
- 3/4 C milk chocolate chips
Instructions
- Preheat oven to 350°.
- Grease 4 mini loaf pans OR 2 regular loaf pans.
- Prep all ingredients for beginning. NOTE: This always helps ensure that you have all of the ingredients AND know when all have been added.
- In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, and cocoa.
- In another mixing bowl, whisk eggs. Mix in sugar, oil, applesauce, and vanilla.
- Add zucchini to the wet ingredients and stir to combine.
- Add zucchini mixture to the dry ingredients and stir until just combined.
- Stir in chocolate chips.
- Add even amounts of batter to each loaf pan.TIP: Use a scoop or measuring cup to make sure all loaves have equal portions.
- Level batter out in each pan.
- Bake loaves in a preheated 350° oven until cake tester comes out clean, making sure that it didn't hit a melted chocolate chip.Allow about 30-35 minutes for mini loaves; 45-50 minutes for larger loaves.
- Leave in the pans about 10 minutes before transferring to a cooling rack to cool completely before placing in storage bags.Loaves will last longer refrigerated and freeze in air tight bags beautifullly.
- Warm a few seconds in the microwave before serving. Top with whipped cream or even softened butter when serving.
Notes
A delicious recipe that gives a double chocolate version to zucchini bread. Whether gluten full or free, it will be a favorite addition to breakfasts, tea or dessert trays.