This Chocolate Zucchini Bread recipe is packed with rich chocolatey flavor with lots of goodness from zucchini and applesauce. It’s great for breakfast or a quick and tasty snack.
Ingredients for Chocolate Zucchini Bread
Zucchini: If using small to medium zucchini, there is no need to peel them. If using large garden zucchini, peel the skin if it is tough and scrape out the seeds if needed. Garden zucchini can vary in how much moisture it has. If it’s very wet, you can squeeze a tiny bit of excess moisture from it. Chocolate: Unsweetened cocoa powder adds the chocolaty flavor to this bread along with mini chocolate chips. Flour: This recipe uses all-purpose flour and has not been tested with other varieties. Oil: A blend of applesauce and oil adds just the right texture. You can use all oil if needed – ensure you’re using a light-flavored oil in this recipe.
How to Make Chocolate Zucchini Bread
Storing Chocolate Zucchini Bread
Keep chocolate zucchini bread in a zippered bag at room temperature for up to 4 days. Like most quick breads, chocolate zucchini bread freezes beautifully as slices or a whole loaf. Freeze a loaf for up to two months after wrapping it tightly in plastic wrap. Slices can be frozen on a baking sheet and transferred to a zippered bag. Pop them into a plastic bag before school or work and they’ll be thawed in a couple hours.
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