Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread Recipe
Photo: Oxmoor House
This moist and cake-like chocolate chip zucchini bread is the perfect way to make sure you are eating your vegetables but still enjoying a sweet treat.  "After searching for a chocolate zucchini bread recipe that didn't require a lot of oil, I came up with this winner. My four-year-old son, Andrew, really likes it, and it's great to be able to enjoy something that's healthy and chocolate at the same time." -Elizabeth Alcorn, Fort Mitchell, KY
5

Outstanding

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 161
Caloriesfromfat 29 %
Fat 5.1 g
Satfat 1.6 g
Monofat 1.4 g
Polyfat 1.7 g
Protein 2.9 g
Carbohydrate 27.3 g
Fiber 1.4 g
Cholesterol 27 mg
Iron 1.2 mg
Sodium 145 mg
Calcium 12 mg

Ingredients

3/4 cup sugar
3 tablespoons vegetable oil
2 large eggs
1 cup applesauce
2 cups all-purpose flour
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups finely shredded zucchini (about 1 medium)
1/2 cup semisweet chocolate chips
Cooking spray

Preparation

Preheat oven to 350°.

Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

Note:

Elizabeth Alcorn,

July 2004
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