Chocolate Zucchini Bread
There are many varieties of zucchini bread out there, some better than others. I do enjoy a Classic Zucchini Bread, but this one is a nice change when you want a bit of a treat. It’s moist and rich and chocolatey. It could be served as a dessert or as a decadent breakfast bread. I hope you enjoy!
Chocolate Zucchini Bread
Ingredients
- 3/4 cup sugar
- 3 tablespoons coconut oil, melted (+ a bit extra to grease the loaf pan)
- 2 large eggs
- 1 cup applesauce
- 2 cups flour
- 2 tablespoons unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups shredded zucchini
- 1 cup semi-sweet chocolate chips
- 9 x 5 inch loaf pan
Directions
- Preheat oven to 350º. Use a little of your coconut oil to grease your loaf pan.
- Add sugar, coconut oil, and eggs into the bowl of a stand mixer. Beat at a low speed until well blended. Stir in applesauce.
- Combine flour, cocoa, baking soda, cinnamon, and salt in a medium bowl. Stir well with a fork or whisk. Add flour mixture to the sugar mixture, gently mix until just moist. Stir in zucchini and chocolate chips.
- Spoon batter into loaf pan. Bake for 1 hour, or until a wooden pick inserted into the center comes out almost clean. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.
Recipe slightly adapted from the Cooking Light ‘Pick Fresh’ cookbook.
