These fantastic muffins are fluffy and airy. I just used natural items. While reducing the need for oil and sugar, the applesauce and coconut give fantastic taste and sweetness. They are good year-round, but they are especially great in the fall when pumpkins are in plenty. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 16 |
| Yield: | 2 loaves zucchini bread |
Ingredients
- 3 cups all-purpose flour
- ½ cup ground flax seed
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup white sugar
- ½ cup vegetable oil
- ½ cup applesauce
- ½ cup brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups grated zucchini, or more to taste
- ½ cup miniature semisweet chocolate chips
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease two 8×4-inch loaf pans.
- Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans.
- Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans.
Nutrition Facts
| Calories | 289 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 274 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
The bread was so moist! The only change I made was to substitute 1/2cup of flour for1/2 cup of cocoa powder. Will be making this again.
So moist! I had to make a few changes unfortunately… I had planned on using flax seed but I grabbed the whole seed kind and didn’t have a grinder on hand.. so I subbed in 1/2 cup extra of flour. So my version wasn’t quite “better”. But AMAZING taste/texture. I also drained the zucchini then threw in half of that liquid because I go to nervous it would be dry. Used a whole cup of chocolate chips because my husband refused to eat without
I thought this bread was delicious! More importantly, my picky daughter who doesn’t like bread also thought so. The only thing I did different was use cinnamon applesauce instead of regular since that is what I had in the house already. Nice and moist and a lot less oil than other recipes I’ve used. I’ll definitely be making it again.
Better Chocolate Chip Zucchini Bread Haiku: “I used one less egg. (The flax seed helped fill that in.) A few minor adds.” Made my zucchini bread “mama-milk-friendly” by adding a TB of brewer’s yeast and subbing 1/2 c of the flour for 1/2 c rolled oats. Some zucchini bread recipes say to put the grated zuc right in the batter, others say to drain the moisture. I went the draining route this time, and my bread was a little on the dry side, which was either due to that, or dropping one egg. Glad that I started my oven timer at 45 min. and checked at 50 min. b/c my bread was very much done at that point. Texture aside, the taste was incredible, and I plan on making this again, but maybe in muffin tins instead.