Cooking With Brett and Lena Coleman

Chocolate Zucchini Bread

Published in Dessert Recipes
  • Print
Rate this item
(1 Vote)

OMG! Talk about flavor, this one's a winner every time!

Additional Info

  • Ingredients:
    1. 3 cups unbleached flour
    2. 1/2 cup cocoa powder
    3. 1 teaspoon cinnamon
    4. 2 teaspoons baking powder
    5. 1 teaspoons baking soda
    6. 1/2 teaspoon salt
    7. 1 1/2 cups sugar
    8. 3 lightly beaten eggs
    9. 1/2 cup canola oil
    10. 1/2 cup plain applesauce
    11. 2 teaspoons vanilla
    12. 3 cups firmly packed shredded zucchini (about 2 medium sized zucchinis) use #1 cone
    13. 1 cup milk
    14. 1 cup chocolate or carob chips (optional) However, I do enjoy using mini chocolate chips
    15. 1 cup chopped walnuts (optional)
  • Directions:

    Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans with butter or spray olive oil. Also prep your zucchini by running them through your #1 cone on the kitchen kutter. In large bowl, sift together flour, cocoa, cinnamon, baking powder, baking soda and salt, mix well.

    In separate bowl, combine sugar and eggs, beat until well blended. Add oil, applesauce, milk and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in chocolate chips and/or nuts. Pour evenly into loaf pans.Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. For the holidays serve with a little powdered sugar.

You are here: Home Recipes Dessert Recipes Chocolate Zucchini Bread