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Chocolate Zucchini Bread - a garden to table post
- 4 cups grated zucchini, remove large seeds before grating
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder, not Dutch processed
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled slightly
- 1/2 cup unsweetened applesauce
- 1/4 teaspoon espresso powder
- 1 teaspoon vanilla extract
- 1 cup coarsely chopped dark chocolate chips
- Slice the zucchini and remove any large seeds. Grate the zucchini, peel and flesh, and put it in a colander to drain while preparing the remaining ingredients.
- Preheat the oven to 350 degrees. Spray two 9x5 loaf pans with Pam.
- Whisk together both flours, cocoa, soda, salt and cinnamon in a mixing bowl; set aside. In a large mixing bowl beat the granulated sugar, brown sugar and eggs until creamy and light. Add the espresso granules, applesauce, and vanilla extract. Turn the mixer on low and gradually add the melted butter. Once all the butter is added, turn the mixer speed to medium and blend until all ingredients are incorporated.
- Add the grated zucchini to the sugar mixture and blend using a spatula. Add the flour in two batches blending with the spatula until smooth after each addition.
- Pour the batter into the two prepared loaf pans and bake immediately for 45-50 minutes. Check the loaves after 45 minutes using a toothpick inserted in the center. If the toothpick comes out clean, the bread is done. Do not over bake!
- Cool the zucchini bread on a wire rack until no longer hot. Remove the loaves from the pan and allow the bread to cool completely. Store in an air tight container or freeze for later use.
- Slice and serve.
(Recipe inspired by Simply Recipes)