Dark Chocolate Zucchini Bread

Lori Hartnett Leave a Comment

Well, your mother told you to eat your veggies, so I’m trying to work with you. I fiddled with  a traditional zucchini bread recipe and tried to make it a little healthier with applesauce for half the oil, reduced sugar, and added dark chocolate to boost antioxidants. The result? Moist and chocolatey…I get many requests for this recipe.

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Dark Chocolate Zucchini Bread
Vegetarian, Dairy Free, Soy Free, Nut Free
Makes:   2 loaves  
Ingredients
Makes:   2 loaves  
Ingredients
Instructions
  1. HEAT oven to 350º F. Grease well two 8x4-inch loaf pans. (I cut parchment paper to fit the bottom of pans to prevent sticking.)
  2. MELT 1/3 cup of the chocolate chips in small microwaveable bowl for 30 to 60 seconds or until melted when stirred. Set aside and cool slightly. Beat eggs, applesauce, oil and sugar in large bowl until well blended. On low speed, blend in zucchini, melted chocolate, and vanilla. Gently add dry ingredients, just until moistened. Stir in remaining chocolate chips. Pour evenly into prepared pans.
  3. BAKE for about 1 hour, or until wooden pick inserted in centers comes out just barely clean. Cool 10 minutes; invert onto wire rack to cool completely.
Fresh Tips

*I like to add 2 tablespoons of unsweetened cocoa powder (preferably dutch processed) with dry ingredients to boost the chocolate flavor and color.

Substitute semi-sweet chocolate chips, if desired.

This bread freezes well for a month or so.

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