This moist, fudgy loaf is delicious and you’d never know there’s zucchini in it!
We left the skin on the zucchini, but removed the seeds before grating and you cannot detect any zucchini in the loaf! It’s a great way to hide some veggies for those picky kids!
We didn’t have much zucchini in the garden this year — all but one — but we were lucky enough to be gifted a bunch so this is a great way to use a bit up!
Let’s get started!
Combine flour, cocoa powder, baking soda and salt together. Add chocolate chips.
Stir well.
Combine eggs, melted butter, applesauce, brown sugar and vanilla. Stir well.
Add grated zucchini. Mix well.
Add flour mixture to zucchini mixture. Stir until combined. Do not over mix.
It smells so chocolaty!
Pour into a greased loaf pan. I’m using stoneware because I find it cooks the loaf more evenly.
Sprinkle with chocolate chips. We used about 1/4 cup. Bake at 350F for 45 minutes to one hour or until toothpick/cake tester inserted in centre comes out clean. It’s very moist with all that zucchini, so this loaf takes a little longer to bake.
Let cool before removing from pan. Look at that chocolaty goodness! Smells so yummy!
It’s so good! We nearly ate it all in one day!!
Chocolate Zucchini Loaf
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup melted butter
1/4 cup applesauce
3/4 cup brown sugar
1 tsp vanilla
1-1/2 cups grated zucchini
3/4 cup chocolate chips
Combine flour, cocoa, baking soda and salt. Set aside. Combine eggs, butter, applesauce, sugar and vanilla together. Stir well. Add zucchini and stir. Add flour mixture and chocolate chips. Stir until combined. Pour into a greased loaf pan. Sprinkle with additional chocolate chips. Bake at 350F for 45 to 55 minutes or until cooked.
enjoy from Our City Homestead to yours