COCOA ZUCCHINI BREAD

August 19, 2013

It is that time of the year. Zucchinis obviously, right? This is my new welcome to the neighborhood gift, thing for husband’s office party, my Christmas present to everyone, just had a baby gift, somebody’s birthday cake, and just generally my spring/summer go to. It can really be so much.

Plus, in the baked goods world, it is quite healthy. One of my favorite ways to do dessert is to use quick bread for a strawberry shortcake with strawberries and whip cream.

PS: To make it uber-healthy, substitute 1/2 cup of flour for another 1/2 cup wheat flour, skip 1/2 cup of the sugar, and trade 1/4 cup of the butter for another 1/2 cup applesauce. I would recommend trying the regular version once before doing the substitutions!

COCOA ZUCCHINI BREAD from Rachel SchultzCOCOA ZUCCHINI BREAD
Makes 2 loaves

2 cups flour
1/2 cup wheat flour
1/2 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
4 zucchinis, grated (about 2-3 cups)
2 eggs
1 and 1/2 cups sugar
1/4 cup applesauce
1/2 cup butter, melted
1 teaspoon vanilla

Preheat oven to 350 degrees. Combine flour, wheat flour, cocoa, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, stir together zucchini, eggs, sugar, applesauce, butter, and vanilla.

(Make This for Everything) Chocolate Zucchini Bread from Rachel Schultz

Incorporate wet ingredients into dry and mix.

(Make This for Everything) Chocolate Zucchini Bread from Rachel Schultz

Grease two loaf pans and divide batter between each. Bake for 55 minutes.

4.0 from 3 reviews
COCOA ZUCCHINI BREAD
 
Author:
Ingredients
  • 2 cups flour
  • ½ cup wheat flour
  • ½ cup cocoa
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 4 zucchinis, grated (about 2-3 cups)
  • 2 eggs
  • 1 and ½ cups sugar
  • ¼ cup applesauce
  • ½ cup butter, melted
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour, wheat flour, cocoa, baking soda, salt, and cinnamon in a large bowl. In a separate bowl, stir together zucchini, eggs, sugar, applesauce, butter, and vanilla.
  3. Incorporate wet ingredients into dry and mix.
  4. Grease two loaf pans and divide batter between each. Bake for 55 minutes.

 

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

  • Kala

    I’m so sorry for the silly questions, but I’m kind of new to baking! What kind of Cocoa did you use, and is unsweetened applesauce okay to use?

    • Rachel Schultz

      Just baking cocoa, and yes any applesauce works!

      • Anonymous

        Okay!! Thank you!! I think I have some unsweetened cocoa, so hopefully that will work! Love your blog! :)

        • Rachel Schultz

          Thanks!

  • Jay

    it’s the first chocolate cake i’ve ever made and my best baking experience so far. i used a round cake pan and made one cake (it took exactly 60 minutes to bake). i used 2 cups of Bob’s Red Mill GF flour and 0.5 cups of almond meal, 1 cup of plain white sugar as i tend to find most dessert recipes too sweet, 2 small zucchinis as i didn’t have any more, and i accidentally added about 2 tablespoons of vanilla. used non-processed cocoa (not “Dutch”). it turned out to be amazing. i’m totally cooking it again! thanks so much for the recipe.

  • Teresa

    I made this with 2 1/2 cups of flour because I don’t use wheat flour. I followed the recipe exactly aside from adding a cup of chocolate chips and 1 cup of chopped nuts. I baked it for the suggested 35 minutes (in a pre-heated oven). It was not even near done when I did the toothpick test. I kept it at 350 degrees but followed my MIL’s time to bake her zuke bread and kept it in there for 1 hour. Following this bake time, it came out perfect. I’m rating a 3 because of the bake time (my oven is new and I’ve now used it several times, so I know the temp is good in it), but other than it it was easy to put together and smells heavenly. It’s cooling now on a rack. // We just had a sample and it was wonderful. Serving the rest (warmed) for dessert with ice cream tomorrow after my homemade tomato sauce with meatballs and spaghetti Sunday supper.

  • Paige

    I absolutely love this. I made it last week and it didn’t last long. So you know the cook time for cupcakes? I want to make it for my daughter’s birthday.

  • Anna S.

    Made this yesterday, froze one loaf and took the other to a work meeting today. People loved it and I’ve already taken the other one out of the freezer. Plus, several people asked for the recipe! Thanks so much!!

    • Rachel Schultz

      Yay! I love it too and after reading your comment I’m craving some.

  • Anonymous

    I’d like to use this recipe for cupcakes. Suggestion for baking time?

  • Melody Gardner

    OK, I tried this because it just looked so scrumptious, and needed an excuse why I was spending so much time on time sucking Pinterest. The bread come out fantastic, even though I made a few changes. One thing was I used bananas ground up instead of apple sauce—had to use those suckers! I also added ground walnuts, and a 1/2 t of instant coffee to give it a deeper flavor profile. Thanks for the recipe! Everyone was amazed except for my husband who left the roasted chili peppers in the oven to cool—who knew when I went to preheat????

    • Rachel Schultz

      Nice substitutions! Thanks.

  • Nadia

    I have a gluten allergy and used my gluten free flour for the Choc. Zucchini Bread. The loves turned beautiful! Many times I have found gluten free baking to be difficult, thank you for this yummy recipe, I know my family will love it!

    • Rachel Schultz

      That’s great to know! I’m trying to go gluten free more! Thanks Nadia.

  • Nadia Webster

    Sorry, just saw someone else asked!

  • Nadia Webster

    How many cups of grated zucchini? They can vary in size.
    Thanks!

  • Donna

    How many cups of zucchini fort the chocolate zucchini loaf?

  • Holly

    How many cups on zucchini? I have only LARGE zucchini’s and i know I don’t need 4 of those.

    • Rachel Schultz

      I’d do 2-3 cups.

  • Kate

    I made this today. It turned out great. I had a mother-of-all-zucchinis zuke from a friend’s garden, so I used four cups of grated zucchini instead of 4 zucchinis. Thanks for the recipe!

    • Rachel Schultz

      You’re welcome. I love it!

  • We have way to much zucchini this year! I’ve been leaving it on peoples doorsteps :)
    Definitely trying this recipe!

    • Rachel Schultz

      Wish I lived in your neighborhood!

  • This looks amazing!

  • Sounds really yummy! I am going to try it! Thanks for sharing.

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017