Chocolate Zucchini Bread

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There are many varieties of zucchini bread out there, some better than others. I do enjoy a more traditional zucchini bread (like this Classic Zucchini Bread or this Old-Fashioned Zucchini Bread), but this one is a nice change when you want a bit of a treat. It’s moist and rich and chocolatey. It could be served as a dessert or as a decadent breakfast bread. I hope you enjoy!

Chocolate Zucchini Bread

Ingredients

  • 3/4 cup sugar

  • 3 tablespoons coconut oil, melted (+ a bit extra to grease the loaf pan)

  • 2 large eggs

  • 1 cup applesauce

  • 2 cups flour

  • 2 tablespoons unsweetened cocoa

  • 1 1/4 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded zucchini

  • 1 cup semi-sweet chocolate chips

  • 9 x 5 in loaf pan

Directions

  • Preheat oven to 350º. Use a little of your coconut oil to grease your loaf pan.

  • Add sugar, coconut oil, and eggs into the bowl of a stand mixer. Beat at a low speed until well blended. Stir in applesauce.

  • Combine flour, cocoa, baking soda, cinnamon, and salt in a medium bowl. Stir well with a fork or whisk. Add flour mixture to the sugar mixture, gently mix until just moist. Stir in zucchini and chocolate chips.

  • Spoon batter into loaf pan. Bake for 1 hour, or until a wooden pick inserted into the center comes out almost clean. Cool in pan for 10 minutes and then turn out onto a wire rack to cool completely.

Recipe slightly adapted from the Cooking Light ‘Pick Fresh’ cookbook.