Super Moist Chocolate Zucchini Bread

Baked goods involving zucchini are considered a vegetable in my book. I’ve been exercising like a crazy person lately and watching my calories, so more vegetables is exactly what I need. This amazingly moist absolutely decadent tasting chocolate bread fit the bill perfectly. I don’t feel too badly about it since it’s reasonably low-calorie and very low-fat. Unless I eat the whole loaf. Hmmmm. Not gonna lie. That might happen.

Start by shredding some zucchini. You’ll need about one medium-sized courgette (yes, I just used the fancy-pants term).

Mix up some sugars and applesauce. You can use oil if you’d like, but I was going the uber healthy route with this. Then, stir in some eggs and zucchini.

Some dry ingredients get stirred in. Those little hands belong to my son, who loves helping me bake. I don’t want any of you to think I have freakishly t.i.n.y. mitts.

Then the final touch to this yummy bread. Chocolate chips. Ok, so it just ceased to be a bread and became a cake. I know.

Bake, slice and enjoy.

Rich chocolate. And I’ve convinced myself it is actually a vegetable. Yes. I am in heaven. Please don’t wake me from this dream.

You will be too. There are little pockets of melty chocolate chips in every bite and the bread is all gorgeous and moist. Enjoy!

Super Moist Chocolate Zucchini Bread
adapted from Slice of Feist

1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Applesauce
1/2 Cup White Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Semisweet Chocolate Chips

Directions

In a large bowl, combine your applesauce, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flour, cocoa, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Stir until combined. Mix in your chocolate chips.

Scrape your batter into a greased 9x5x3 loaf pan (I always do a little parchment paper action on the bottom too), and bake at 350 degrees for 60-70 minutes, or until a toothpick inserted comes out with a few crumbs clinging to it.