Chocolate Zucchini Bread

30 Jun

That is how I chose to utilize the second of our three massive zucchini from last week’s trip to the Farmer’s Market. The following recipe only needed half of one of the monsters to equal 2 cups of grated veggie.


  • 1/2 cup toasted slivered almonds
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs
  • 3/4 cup white sugar
  • 1/2 cup dark brown sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups grated zucchini


  1. Preheat oven to 325°F. Grease two loaf pans (or one loaf pan and a muffin pan, as I did).
  2. Spread almonds on a cookie sheet and bake until fragrant,  3 to 5 minutes. Set aside to cool.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
  4. Whisk eggs, sugar, applesauce, canola oil, and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and almonds. Spoon the batter into the prepared pans.
  5. Bake the loaves 55 to 60 minutes (30 to 35 minutes for muffins), or until a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Yield was one loaf and one dozen muffins.

This recipe could easily be doubled and the excess frozen to enjoy later.


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