Sunday, September 22, 2013

Chocolate zucchini bread

I love zucchini bread..especially chocolate zucchini bread!!! My aunt makes the best zucchini bread ever!!! But alas, since we have moved I can't find my recipe box... better get on that pronto..the holidays are coming up and I am gonna need it....So anyhow, had to do some research on finding a new recipe.  There are all different kinds or recipes but  most call for a cup to 2 cups of oil. No zucchini bread needs that much oil unless you are baking say 4 or 5  loaves.  I decided to develop one that uses applesauce to keep the bread moist, and just use around 1/2 cup oil for 2 loves.  Thinking even next time to cutting down the oil to 1/3 of a cup and just using 2/3 cup applesauce.  If so I will make the changes to the recipe... My ex mother in law made wonderful chocolate zucchini bread, and she just cut  the sugar down in the basic recipe and added a box of sugar free instant chocolate pudding and chocolate chips to the batter and it was amazing.. so I should try that too :)

I use a micro plane grater to grate my zucchini's.. and I usually buy the really small ones so the seeds are barely existent... and I also when I do make it, try and grate an extra batches worth to stick into the freezer so in the winter when I want to make some zucchini bread I can just whip it up lickety split..thinking ahead ;)
**Really grease your loaf pans, this bread has a tendancy to stick.

 Make this today.. enjoy

Chocolate zucchini bread

2 cups sugar
1/2 cup oil
2 eggs
1/2 cup applesauce
2-3 T vanilla
2 cups flour
1/2 cup cocoa (baking kind)
1/2 t salt
1/2 t cinnamon
1/2 t baking powder
1 t baking soda
2 cups finely shredded zucchini
1/3 cup chocolate chips (mini kind) optional

Preheat oven to 350.  Grease 2 loaf pans really well.
In large bowl whisk together sugar, oil, applesauce, eggs,vanilla & cinnamon.  Add flour, salt, baking powder & baking soda.  With spoon start mixing together, when about 3/4 of the way combined add zucchini  & chocolate chips (if using)and mix just until mixture comes together. Pour into 2 loaf pans and bake for about 45 minutes, or until a toothpick inserted into bread comes out clean.  Remove from oven & immedately invert bread out of the baking pans to cool.  Slice and enjoy.


  1. We love zucchini bread! I have 2 I need to use up, and this sure sounds tasty. But did you realize you have an 'oopsie' in your post? =) I don't see eggs in the ingredient list...2 or 3? And if you had thought about it...I have a zucchini bread recipe in my first cookbook. I just substitute a little bit of baking cocoa for the flour, and enjoy a chocolate-y loaf. =) It's all YUM.

  2. 2 oops.. better go and fix that :)