Chocolate Chip Zucchini Bread

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

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

Yield: 16 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 161
  • Calories from fat: 29%
  • Fat: 5.1g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.9g
  • Carbohydrate: 27.3g
  • Fiber: 1.4g
  • Cholesterol: 27mg
  • Iron: 1.2mg
  • Sodium: 145mg
  • Calcium: 12mg

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

  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.
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