Chocolate Chip Zucchini Loaf
"Taken from "Crazy Plates" cookbook. Sneaky way to get some vegetable into your diet. Who can say no to chocolate?? UPDATE: I made this again today, for dessert. I served it like a cake/brownie with mocha ice cream. Yummy!"
photo by WaterMelon
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
20
ingredients
- 2 1⁄2 cups all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3⁄4 teaspoon salt
- 1 1⁄2 cups sugar
- 3⁄4 cup fat free egg substitute or 3 eggs
- 1⁄2 cup unsweetened applesauce
- 1⁄3 cup vegetable oil
- 2 teaspoons vanilla
- 2 cups grated zucchini, packed
- 1⁄2 cup mini chocolate chip
directions
- Preheat oven to 350F, spray 2 8x4 loaf pans with non-stick spray.
- In a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, whisk together sugar, egg substitute, applesauce, vegetable oil and vanilla.
- Stir in zucchini.
- Add wet ingredients to dry ingredients.
- Stir just until dry ingredients are moistened.
- DO NOT OVERMIX.
- Fold in chocolate chips.
- Spread batter evenly in prepared pans.
- Bake for 50 minutes, or until toothpick test done.
- Cool for 5 minutes in pans.
- Remove from pans, let cool before serving.
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Reviews
-
I've used this recipe for several years and I love it! We use half wheat flour and we also halve the oil and use the corresponding amount of extra applesauce. We use whatever kind of chocolate chips we happen to have on hand (Usually not the mini variety). The kids love this! -
I substituted agave nectar for the sugar and left out the applesauce (I didn't have any). I used half all purpose whole wheat flour as well. Very moist loaf. Tasty! Thanks for this recipe. -
Very tasty. I used whole wheat flour and subbed half the sugar for Splenda granular and it tasted terrific. Even my skeptical 7 yr old ate it up. -
I made these this afternoon for a snack to put in our lunches and they turned out great. I also added in 1/2 walnuts, just to add some more flavor. Thanks for the recipe! -
Since I don't eat chocolate, I can't give this a personal review but I made it for my husband and he just loved it! The only alterations that I made to the recipe was to sub 1 cup of the all-purpose flour with whole wheat and I decreased the canola oil to 1/4 cup.
Tweaks
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I substituted agave nectar for the sugar and left out the applesauce (I didn't have any). I used half all purpose whole wheat flour as well. Very moist loaf. Tasty! Thanks for this recipe.
RECIPE SUBMITTED BY
WaterMelon
Singapore
Hi everyone! I'm addicted to recipezaar - there are so many things that I love about this site; the wonderful people, recipes, lots of great pictures and there's always someone who'll answer my cooking/baking/general question.
I grew up in Malaysia, but now live in sunny Singapore. Both are beautiful tropical (read: HOT!) countries in Southeast Asia. There are so many good food here, especially ethnic stuff like spicy Malaysian curries (which will clear the worst blocked nose), flaky & crispy Indian roti paratha/canai, homey Chinese stir-fries, rich & decadent Asian desserts like kuih lapis (Malay many-layers cake), pineapple tarts, crumbly peanut cookies etc.
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