Zucchini and Chocolate?

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A friend gave us these muffins a while back and I took the photo before we polished them off because I knew I wanted to share the recipe. She gave me the cookbook last week and now I’ve finally managed to get the recipe typed up for Chocolate Chip Zucchini Bread.

The combination of chocolate and zucchini might seem a little unusual but it actually works really well. The cinnamon really seems to bring it all together. This recipe is from Cooking Light so unlike a lot of the recipes I’ve been posting lately, they can be enjoyed with a little less guilt!

The recipe below uses a loaf pan but it worked well with a mini muffin pan too. Just make sure that you really cut the baking time if you decide to do muffins.

Chocolate Chip Zucchini Bread

3/4 C. sugar
3 T. vegetable oil
2 large eggs
1 C. applesauce
2 C. all-purpose flour
2 T. unsweetened cocoa
1 1/4 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 1/2 C. finely shredded zucchini (about 1 medium)
1/2 C. semisweet chocolate chips (mini chocolate chips work well)
cooking spray

1. Preheat oven to 350 degrees.
2. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 degrees for one hour or until wooden toothpick inserted in the center comes out almost clean. Cool in pan 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack. Yield: 16 servings (serving is one slice)

    Nutrition info (per slice): Calories: 161; Fat 5.1 grams; Protein: 2.9 grams; Carb: 27.3 grams; Fiber: 1.4 g; Chol: 27 mg; Sodium: 145 mg

    From Cooking Light Annual Recipes 2005

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    12 Comments
    1. Curt

      They look great… Don’t sound as good! But my wife made something similar, and it actually does work pretty well. I’m about to fix some breakfast, so I’m edging toward her banana bread now!

      I was looking at your old bread blogs… I’m about to start making artisanal breads, and those pics have me motivated, thanks!

      10:51 am  Aug 16th, 2006
    2. Nicole

      Let me know your progress on the artisanal breads. I’m still struggling with many types of bread but I’ve really been enjoying the learning process (except for when the glass exploded on my oven door while I was was trying to add steam…be careful!).

      11:13 am  Aug 16th, 2006
    3. Curt

      I hope my oven doesn’t have that problem… One reason we looked at the house we’re in was that it was already equipped with a professional series Dacor dual fuel range! :)

      I’m also thinking of buying an outdoor oven that’s either charcoal or gas powered to do breads in it instead of inside, especially in the summer.

      1:45 pm  Aug 16th, 2006
    4. gardenpath

      I thought this looked familar. Haven’t tried it yet, but I will. I like the combination, have it in a cake recipe.

      8:59 pm  Aug 16th, 2006
    5. Connie

      my mom always made zucchini bread, which i absolutely love. and i imagine adding chocolate only makes it that much better. thanks for sharing.

      2:09 am  Aug 17th, 2006
    6. sarah

      I discovered zucchini bread for the first time last year and loved it, so I was really excited to try these. And what can I say, apart from that they are fabulous!! Though I did make sure my boyfriend tried them BEFORE I told him what they were ;) ‘Honey, I can’t believe you’re making me eat zucchini!”but they’re so good, aren’t they?”well, yeah…’ :)

      3:04 pm  Aug 21st, 2006
    7. Jennifer

      I really love this recipe and just made it again this morning. However, there is an error in the measurement for sugar in this posted recipe. I have a copy of the original (as it appeared in Cooking Light Magazine) and the sugar should be 3/4 cup not 1/4 cup. Perhaps it might be fine with the 1/4 cup of sugar if you are looking to cut back on calories, but I’ve only ever made it with 3/4 cup. I also use mini chocolate chips rather than the normal size which makes it nice.

      2:38 pm  Sep 30th, 2007
    8. Nicole

      Jennifer: Eeeeek! That was a HUGE mistake! Thanks so much for pointing it out. I’m not sure if anyone has ever tried this recipe from my blog but if they did, they probably haven’t been back ;-)

      I also added the note about mini chocolate chips! Thanks again!

      10:30 am  Oct 1st, 2007
    9. Bonnie

      Not sure with what to do with my leftover zucchini, I searched the Internet for ideas, which is how I stumbled upon your blog. The title “Zucchini and Chocolate?” immediately had me intrigued, so I decided to give it a shot… and I gotta say, the results are yummy!

      My lust for chocolate was totally satisfied with the one serving-size slice that I just ate (which was warm and moist, fresh from the oven!). :) I think this quick chocoholic satisfaction was due to the interestingly complex flavors of the zucchini/ chocolate/ cinnamon trio, for it seemed to be enough excitement for my taste buds. Thanks for sharing this recipe!

      4:38 pm  Jul 6th, 2008
    10. gyvenimas yra gra┼żus

      Zucchini and Chocolate? -unexpected choice. I try.Perfect :)

      11:24 am  Mar 14th, 2010
    11. Tawny

      I’ve had these bookedmarked for a while now but just made them yesterday and LOVE it!! Thanks for sharing the recipe :) I posted the recipe on my blog with a link back to yours
      http://theyearofthecookie.blogspot.com/

      2:03 pm  Jul 27th, 2010
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