Serves 16
60 min
Chocolate Chocolate Chip Zucchini Bread
Recipe GLPR1437208fddf2fb
A moist, decadent zucchini bread loaded with chocolate chips and rich cocoa flavor. This naturally dairy-free treat combines grated zucchini, eggs, and wholesome ingredients to create a tender crumb perfect for breakfast or dessert. The combination of cocoa powder, chocolate chips, and warm cinnamon spices makes each slice deeply satisfying.
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Ingredients
1/4 teaspoon baking powder
2 teaspoons baking soda
2 cups chocolate chips
1 tablespoon ground cinnamon
3 tablespoons unsweetened cocoa powder
2 cups granulated sugar
1/2 cup grapeseed oil
1 teaspoon kosher salt
2 cups all-purpose flour
1/2 cup unsweetened applesauce
3 teaspoons pure vanilla extract
3 large eggs
2 cups grated fresh zucchini
Directions
Preheat your oven to 350°F. Prepare two 9×5 inch loaf pans by buttering them and lining with parchment paper, or by buttering and lightly flouring the insides.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, ground cinnamon, baking soda, and baking powder. After sifting, add the kosher salt and whisk to combine.
In a separate medium bowl, whisk together the eggs, applesauce, grapeseed oil, granulated sugar, and pure vanilla extract until well blended and slightly pale.
Fold the grated zucchini into the wet mixture until evenly distributed.
Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. Do not overmix.
In a small bowl, toss the chocolate chips with 1 teaspoon of flour to lightly coat them, then fold them into the batter with a few gentle strokes.
Divide the batter evenly between the two prepared loaf pans, filling each approximately three-quarters full.
Bake in the preheated 350°F oven for 40 to 45 minutes, until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
Remove from the oven and allow the bread to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
