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Chocolate Chip Zucchini Bread

Photo: Oxmoor House
Yield 16 servings (serving size: 1 slice)
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

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.