Description
This moist and flavorful Chocolate Zucchini Bread combines the goodness of zucchini with rich cocoa and chocolate for a delightful treat. Using a blend of all-purpose and whole-wheat flours along with unsweetened applesauce and canola oil, this bread is a healthier twist on traditional chocolate bread. The addition of walnuts adds a satisfying crunch, making it perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa (preferably Dutch-process)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3 large eggs (lightly beaten)
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate (melted)
Add-ins
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (from 1 large, squeezed well with a dishcloth)
Other
- Baking spray
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s at the right temperature for baking the zucchini bread evenly.
- Prepare Pans: Spray two 8 1/2-by-4 1/2-inch loaf pans with baking spray to prevent the bread from sticking and to allow easy removal after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, unsweetened cocoa, baking powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In another large bowl, whisk the lightly beaten eggs, sugar, unsweetened applesauce, canola oil, vanilla extract, and melted unsweetened chocolate until the mixture is smooth and well blended.
- Combine Dry and Wet: Add the dry ingredients to the wet ingredients and stir gently using a rubber spatula, mixing just until all ingredients are combined without overmixing.
- Add Zucchini and Walnuts: Carefully fold the grated, well-squeezed zucchini and chopped walnuts into the batter making sure they’re evenly distributed.
- Fill Pans and Bake: Pour the batter evenly into the prepared loaf pans and bake for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean, indicating that it’s fully cooked.
- Cool the Bread: After baking, let the loaves cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely before slicing and serving.
Notes
- Be sure to squeeze the zucchini well to remove excess moisture which could make the bread soggy.
- Using Dutch-process cocoa gives a smoother, richer chocolate flavor, but natural cocoa powder can be used as a substitute.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower.
- You can make one larger loaf by using a single 9×5-inch loaf pan; adjust baking time accordingly, checking doneness frequently.
- Store the zucchini bread wrapped tightly at room temperature for up to 3 days or refrigerate for extended freshness.
