Chocolate Chocolate Chip Zucchini Bread

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

Servings:

Calories: 314kcal

Author: Melanie Bauer | Melanie Makes

This Chocolate Chocolate Chip Zucchini Bread is studded with chocolate chips and shredded zucchini and is nothing like you’ve ever tasted. The zucchini lends such moistness to the bread and the chocolate? Let’s just say this bread won’t last for long at your house!

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Ingredients

4 cups flour
1/2 cup cocoa
1-1/2 cups sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups shredded zucchini
1-1/2 cups applesauce
3 eggs beaten
1-1/2 cups milk
2 teaspoons vanilla
1-1/2 cups chocolate chips

Instructions

Preheat oven to 350 degrees.
In the bowl of an electric mixer, add flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
TIP: I like to grate nutmeg myself with a microplane rather than purchasing it already ground for the most flavor.
Whisk ingredients together to completely combine.
Add zucchini, applesauce, eggs, milk and vanilla to bowl.
Mix ingredients together on medium speed until just combined.
TIP: Be careful not to over mix! You'll only want to mix ingredients together until you no longer see any dry ingredients.
Add chocolate chips to bowl.
With a spatula, fold in chocolate chips until just combined.
TIP: Folding is another name for very gently stirring that’s typically done with a rubber spatula until ingredients are just incorporated. The goal is to avoid deflating delicate ingredients by making broad, scoop-like movements from the inside of the bowl outwards.
Grease and line two 4" x 8" loaf pans with parchment paper.
TIP: To form a parchment paper sling for your bread, cut a length of parchment paper long enough to line the bottom of the pan with extra hanging over the sides. If your parchment is longer than your pan, fold the extra under.
Press a crease in the parchment at the edges, so it fits snugly into the bottom. Spray non-stick cooking spray directly onto the bottom and sides of the pan and set the parchment on top. This will help the parchment stick to the pan, keep it from moving as you pour in the batter, and prevent batter from oozing between the parchment and the pan.
Pour batter into prepared pans and bake for 1 hour and 15 minutes or until skewer stuck in center of bread removes cleanly.
Cool on rack 10 minutes before removing loaves from pans to cool completely.

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