A delicious way to add in more greens to your diet!
I love this loaf, comes out perfect every time! Delightful for breakfast, dessert, snack, anytime. The zucchini adds tenderness to keep the bread from drying out. You can’t even taste it, that is the best part!
Sneaking greens is my specialty along with other hidden talents in the kitchen to get my family to eat more green! It is sweet, tender, and a dense, thick bite to leave your taste buds satisfied!
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Chocolate Zucchini Loaf
Ingredients
- 1 cup grated zucchini
- 3 eggs
- 2 cup granulated sugar
- 1/2 cup olive oil
- 1/2 cup unsweetened applesauce (or oil
- 1 teaspoon vanilla
- 1 ounce melted chocolate, unsweetened
- 1/4 teaspoon espresso powder
- 2 cups flour
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder, unsweetened
- 1 tablespoon sour cream
- 1/4 cup chocolate chips (optional)
Directions
- Pre-heat oven to 350 degrees F. Line or grease standard bread loaf pan.
- Squeeze grated zucchini in a clothes to rinse out excess juice. Set aside.
- In a large bowl whisk flour, baking soda, cocoa powder together. Set aside.
- In a standing mixer fitted with the whisk, or using a hand mixer, beat eggs, sugar, oil, and applesauce on high for 1 minute.
- Melt the chocolate in a small dish, then add espresso powder.
- Turn mixer on medium, add vanilla, and melt chocolate.
- Add in dry ingredients in 3 batches.
- Add zucchini, the dollop in sour cream.
- Fold in chocolate chips.
- Pour batter in loaf pan.
- Bake 40-45 minutes. Light cover with foil, bake another 20 minutes.
- Place a baking sheet under the loaf pan, bake covered another 10-15 minutes until tooth pick come out with a few sticky breads on it.
*Mine took 75 minutes. Baked for 40-45, baking sheet under bread at 60 minutes, then baked another 10-13 minutes and came perfect.
*For cupcake size, bake about a fourth of the total time, then check from there. 18-20-ish minutes.
