Chocolate Chip Zucchini Bread
User Reviews
5
Chocolate Chip Zucchini Bread
Description
This Chocolate Chip Zucchini Bread incorporates finely shredded zucchini into a lightly chocolate-flavored batter made from all-purpose flour, cocoa powder, baking soda, cinnamon, and salt. The wet ingredients combine eggs, unsweetened applesauce, cane sugar, and avocado oil to create a moist texture. Chocolate chips dispersed through the batter add bursts of sweetness and richness.
Baking the bread at 350°F for 50 to 55 minutes yields a loaf with a soft crumb and tender moistness from the zucchini and applesauce. The recipe advises tenting with foil partway through baking to prevent excessive browning, preserving the rich chocolate tones.
The result is a subtly chocolate-flavored quick bread that uses zucchini for moisture, making it a pleasant surprise for those looking to add veggies in desserts or snacks. Its balance of cocoa and cinnamon creates gentle warmth, while the chocolate chips offer melty sweetness in each bite.
Allowing the bread to cool completely in the pan before slicing ensures clean pieces and lets the crumb set. This loaf suits casual serving occasions, such as coffee breaks or light breakfasts, with manageable sweetness and texture.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 egg
- 1 cup applesauce unsweetened
- ½ cup cane sugar
- ¼ cup avocado oil
- 1 ½ cups zucchini finely shredded, about 1 medium
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, cinnamon and salt. Set aside.
- In another large bowl beat the eggs with a hand mixer. Add the applesauce, cane sugar and oil and beat until combined.
- Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain. Fold in the zucchini and the chocolate chips.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Notes
- This recipe was adapted from Cooking Light.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Calories | 215kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 28mg | 9% |
| Sodium | 176mg | 7% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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