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!
We recently made this bread and it was delicious. My kids had no idea that it was chuck full of vegetables. It made the perfect after-school snack or would be a fun treat to put in a lunch box for school.
Even if you don’t have a freezer full of shredded zucchini as I do, you can just buy some zucchini at the store. 🙂
Six Sisters Stuff
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Serves: 14
Chocolate Zucchini Bread Recipe
This Chocolate Zucchini Bread is a great way to use up your zucchini harvest!
15 minPrep Time
50 minCook Time
1 hr, 5 Total Time
Save RecipeIngredients
- 1 1/2 cups sugar
- 1 cup unsweetened applesauce (can substitute 1 cup canola oil)
- 3 eggs
- 3 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour (I used 1 1/2 cups all-purpose and 1 cup whole wheat flour)
- 1/2 cup baking cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon baking powder
- 2-3 cups shredded zucchini
- 1 cup chocolate chips (optional, but they taste amazing!)
Instructions
- 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.
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https://www.sixsistersstuff.com/recipe/chocolate-zucchini-bread-recipe/
Six Sisters Stuff
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I got an early start on my garden this year, and it's been in the 80's every day for the past couple weeks here in Houston! The garden is loving it!! (it's going to be a long hot summer
With this recipe I made delicious Chocolate Zucchini Muffins! :)
Will post them in my foodblog in a few days! :)
Thanks for the recipe