This Double Chocolate Zucchini Bread is a dark chocolate lovers dream. And with the low fat and added nutrition from the applesauce and zucchini it is healthy treat as well.
Yes, I admit it. I may have failed to mention to my picky eater son that this bread had zucchini in it. And he devoured it. Sometimes a mom has to do what a mom has to do. But, you are welcome to full disclosure if you so desire.
Chocolate not your thing? How about lemon? I have made this Gluten Free Lemon Zucchini Bread a few times and it disappears just as fast.
[clickToTweet tweet=”Enjoy this deliciously dark low fat Double Chocolate Zucchini Bread without the guilt.” quote=”Enjoy this deliciously dark low fat Double Chocolate Zucchini Bread without the guilt. #chocolate #zucchinibread #healthydessert” theme=”style2″]
- 1 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 1/2 cup Dutch process cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup apple sauce
- 1 teaspoon vanilla extract
- 1 1/2 cups packed shredded zucchini
- 1 cup semisweet chocolate chips divided
Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray.
In a large bowl, whisk together the flour, brown sugar, cocoa powder, baking soda, and salt.
Add the eggs, apple sauce, vanilla extract. Stir until ingredients are wet, do not over mix.
Stir in the shredded zucchini and 3/4 cup of the chocolate chips until just combined.
Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
Remove from oven and set on cooling rack and let the bread cool in the pan for 15 minutes. Remove bread from pan and let cool completely before serving.
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