A summer recipe with a fall twist. Everyone will want the recipe, I can tell.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups brown sugar
- 3 eggs
- 1 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2 cups shredded zucchini
- 1 cup cinnamon baking chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9×5-inch loaf pans.
- Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
- Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.
- This freezes well, so you can have it later in the year. Just wrap in plastic wrap (whole or sliced), then place in freezer plastic bag before freezing. Instead of 2 large loaves, you can bake 5 small foil loaf pans for giving as gifts.
Nutrition Facts
| Calories | 210 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 236 mg |
| Sugars | 23 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This was a very good chocolate zucchini bread. Kids loved it. I will make this again.
I used 3 cups of whole wheat flour. I used chocolate chips instead.
This is my new favorite recipe. I’ve made it 3x- once as written, once without the cocoa and with chocolate chips and once I just used the base measurements and substituted bananas and walnuts. I was really looking for a recipe that used whole wheat flour and no oil. This recipe provides a great base for any combo of veggies( carrot, zucchini) and chips or nuts. Tastes great and moist without the oil.
My whole family loves this recipe! I didn’t know where to find the cinnamon chips so substituted them for regular chocolate chips. I’m looking forward to trying it exactly as written. Thank you for such a wonderful recipe Angelina!
Great recipe, might be my new favorite. I love that it uses applesauce and whole wheat flour and you wouldn’t even know it! I made 24 muffins and baked around 13-15 minutes and they came out well.
Awesome, super chocolate-y (with added chocolate chips!) Made 16 muffins, baked for 40 min. Very moist!
I have been looking for a perfect zucchini bread recipe and this is it! I didn’t have any cinnamon chips on my first try, but it tasted just fine. This is just wonderful to share with family and friends. Thank you for sharing this recipe.
Love that this bread is a little more healthier than the usual zucchini bread with oil. I had chunky applesauce and it worked fine. The bits of apple were good. The cocoa was nice addition. Baked up right on time. I added mini chocolate chips to one loaf and kept one plain. Load cut into slices nicely which is important to me. And the loaf was moist.
I was looking for a different kind of breakfast quick bread and this was terrific. The amount of cocoa is just enough to give it a light chocolate flavor. The zucchini, whole wheat flour and applesauce make it a healthier alternative. The first time I made it, I was not able to find cinnamon baking chips so I used chocolate chips. I finally found the cinnamon chips at another store. It was great both ways. This got rave reviews from my family! Thanks for sharing the recipe, Angelina!
With or without the cinnamon chips these are EXCELLENT!! And my 2 year old was able to help which makes it even better!
I cut this recipe back to 10 servings. I did change the egg amount–it was asking for an egg and a half, what I did was omit the half and up the applesauce to an additional quarter cup. Everything else I kept exactly the same. I did make muffins out of this recipe. I got 12 biggish muffins out of this, not ten. They baked up nicely and are very moist and on point for sweetness. For my husband and I, I don’t know that we liked the cocoa powder in this recipe (the kids inhaled it, between the both of them they ate FIVE muffins) but really that’s not a deal breaker. I think it would be just as good without, just add an additional 2 tablespoons of flour and omit the cocoa powder next time. But, that’s really a personal preferance, not reflective of the recipe. The zucchini bread with the cinnamon chips is a winning combination. VERY good. NOTE: I used Hershey’s cinnamon baking chips in this recipe.