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Chocolate Chip Zucchini Bread

ELIZABETH ALCORN July 2004
RECIPE BY COOKING LIGHT

Yield
16 servings (serving size: 1 slice)

This moist and cake-like chocolate chip zucchini bread is the perfect way to make sure you are eating your vegetables but still enjoying a sweet treat. "After searching for a chocolate zucchini bread recipe that didn't require a lot of oil, I came up with this winner. My four-year-old son, Andrew, really likes it, and it's great to be able to enjoy something that's healthy and chocolate at the same time." -Elizabeth Alcorn, Fort Mitchell, KY

Servings 1 slice

Ingredients

  • 3/4 cup sugar
  • 3 tbsp vegetable oil
  • 2 large eggs
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa
  • 1 1/4 tbsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups finely shredded zucchini
  • 1/2 cup semi-sweet chocolate chips
  • cooking spray

Instructions

  1. Preheat oven to 350°.

  2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.

  3. 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.