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.
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Low Fat Double Chocolate Zucchini Bread
- 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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