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
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.
I've been making this recipe for years, although I do muffins and bake for 25 minutes. They freeze beautifully and are perfect for an after school snack. My kids and their friends love them! Also my friends, co-workers and hubby :-). One change I make sometimes is to use coconut oil instead of veg oil when I have it on hand - it doesn't affect the taste at all.
I've made this several times and made slight adjustments to the recipe each time. I bake this in three small loaf pans instead of one large one. Because I'm making smaller loaves, I used mini chocolate chips instead of the regular ones. I also doubled the cocoa and added 1/4 tsp espresso powder to the batter (don't worry, this doesn't give the bread a coffee flavor...espresso powder is just a great way to boost the chocolate flavor in anything like this). And I substituted whole wheat flour for half of the white flour with no noticeable change in texture. If you use smaller pans, like I did, be sure to check for doneness much earlier. The small loaves take about 35-40 minutes in my oven. Your results may vary. My final tweaked version of this bread is moist, not too sweet, chocolatey, and delicious. Everyone who has tried it loves it.
Couldn't even detect the zucchini! I liked this bread because it wasn't so sweet. I went a little shy on the 3/4 cup sugar, and only put half the oil in, I used one cup of white whole wheat flour, and one cup of all purpose. Other than that, I followed the recipe. A little more cocoa would be good, and you might be able to omit the oil entirely. Easy recipe. Make sure you check it in the middle for doneness.
Moist and chocolaty, I would put this in the cake category because of the sweetness. The finely grated zucchini was runny, some of the juice ran out on the counter and was discarded. I was worry that the batter would be dry. Instead of applesauce, I just grated two fresh apples. Would make this again.
Like many other reviewers, I made a few changes to this recipe. I really just wanted a good regular old zucchini bread recipe but I came across this one instead and decided to use everything but the cocoa powder and chocolate chips to give me what I wanted. It worked out perfectly! I subbed in whole wheat for the last 1/2 cup of flour and baked these into mini muffins. I would definitely use this recipe again!
I made this as directed and it turned out delicious! My whole family including little kids devoured it. I have made it countless times since and varied the recipe to include whole wheat flour and it was good. I have also modified it to include a lot more zucchini. This is my best way to deal with the seasonal abundance of zucchini; I make dozens of these with as much zucchini I can get away with and freeze for on-hand desserts all year long.
I will definitely try this again. I prefer a little less cinnamon, a little more sugar and a touch more oil. I am also interested in swapping a 1/4 cup of flour for flax meal. This is a great way to make the most of all our summer zucchini.