You might remember how last fall my garden produced an unreal amount of zucchini . . . in fact, that was really the only successful plant in our garden (it was our first year planting a garden . . . we were amateurs!). I had so much zucchini that I really had to get creative with what I made so that my family would still eat it. At the end of the fall, my kitchen counter still had a stack of zucchini on it. I knew that it would go bad before we would eat all of it, so I shredded it and placed it into freezer bags in 2-cup quantities. All winter long, I would pull out bags of shredded zucchini and use it in recipes- it was so fun having fresh garden zucchini in the dead of winter!
- 1½ cups sugar
- 1 cup unsweetened applesauce (can substitute 1 cup canola oil)
- 3 eggs
- 3 teaspoons vanilla extract
- 2½ cups all-purpose flour (I used 1½ cups all-purpose and 1 cup whole wheat flour)
- ½ cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¼ teaspoon baking powder
- 2-3 cups shredded zucchini
- 1 cup chocolate chips (optional, but they taste amazing!)
- In a large bowl, beat the sugar, applesauce, eggs and vanilla until well blended.
- In a separate bowl, combine the flour, cocoa, salt, baking soda, cinnamon and baking powder. Gradually beat the dry ingredient mixture into the sugar mixture until blended.
- Stir in zucchini. Fold in chocolate chips.
- Transfer to two 8-in. x 4-in. loaf pans coated with non-stick cooking spray.
- Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
Equipment needed for this recipe: