This Chocolate Chip Zucchini Bread is a healthy way to use up that zucchini and get a chocolate fix!
This recipe came from Cooking Light July 2004 edition. It uses applesauce to sweeten and moisten the bread – not to mention the zucchini filler! It makes one large loaf or 16 slices. It logs in at 161 calories per slice with 5.1 grams of fat, 1.4 grams of fiber.
I can’t get my mind around chocolate for breakfast – you see those chocolate drizzled croissants in French pastry shops but I just can’t do it. So this little gem of a recipe makes a nice coffee cake -item or a pretty guilt-free dessert!
Chocolate Chip Zucchini Bread
Preheat oven to 350 degrees.
Spray a loaf pan about 9" X 5".
Put sugar, oil and eggs in a bowl and mix on low speed with beaters. Add the applesauce and beat til well mixed.
Combine flour, cocoa, baking soda, cinnamon and salt in a separate bowl and mix well. Beat flour into sugar mixture until just moist.
Add the zucchini and chocolate chips and stir until evenly mixed.
Spoon batter into the loaf pan and bake about 60 minutes until a toothpick inserted in the center comes out clean. Cool in pan about 10 minutes then remove the loaf and allow to finish cooling on a wire rack.