Rating: 4.5 stars
56 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 4
  • 4 star values: 10
  • 5 star values: 40

When life gives you too much zucchini, make this chocolate zucchini bread. Moist enough to feel like a cake, this recipe is a great way to use up excess zucchini as well as sneak vegetables into a sweet treat. There’s plenty of chocolatey flavor, so the entire family will love this healthier take on zucchini bread. Plus, it easily doubles and freezes well, so you can enjoy it even after summer ends. 

Elizabeth Alcorn
Recipe by Cooking Light July 2004

Gallery

Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

161 calories; calories from fat 29%; fat 5.1g; saturated fat 1.6g; mono fat 1.4g; poly fat 1.7g; protein 2.9g; carbohydrates 27.3g; fiber 1.4g; cholesterol 27mg; iron 1.2mg; sodium 145mg; calcium 12mg.
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