This Double Chocolate Zucchini bread will make you do a double-take! Loaded with garden fresh zucchini, the flavor and moist, dense texture will remind you of your favorite chocolate cake.
– Eggs – Applesauce – Vegetable Oil – White Sugar – Brown Sugar – Vanilla Extract – Zucchini –All Purpose Flour (continued)
– Cocoa Powder – Salt – Baking Soda – Baking Powder – Ground cinnamon – 1 cup chocolate chips – 1 cup nuts
I only substitute half the oil for applesauce. I find that if you substitute applesauce for oil or butter in a 1:1 ratio (1 cup =1 cup), the texture often suffers in baking.
Preheat oven to 350. Grease 2 5×9 or 4×8 bread loaf pans with butter or use parchment paper to lift out the bread after baking.
Shred the zucchini with a grater or food processor. If the zucchini is super wet, spread it out on paper towels while preparing the batter.
In a mixing bowl, blend oil, applesauce, and eggs together. Add vanilla, sugar, and brown sugar. Mix until smooth.
In a separate bowl, whisk flour, cocoa, baking soda, baking powder, salt, and cinnamon together. Add dry mixture to wet and blend slightly until smooth but not overmix.
Using a spoon, stir in the shredded zucchini, chocolate chips and nuts, if desired.
Spoon batter into pans. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow bread to cool completely in the pan.
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