I’m asking a favor today: Don’t judge me because I give this to Oliver for breakfast, and snack, and just whenever he wants it. Ignore the chocolate and focus on the fact that it’s full of zucchini and applesauce. And it’s delicious. So, so delicious!
Prep Time: 20 minutes
Bake Time: 60 minutes
Makes: 2 (9″ x 5″) loafs
2 tbsp butter, melted
4 tbsp cocoa powder
2 c white sugar
½ c vegetable oil
½ c apple sauce
3½ – 4 c grated zucchini
1 tsp vanilla extract
2 c flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
¾ c semi-sweet chocolate chips
1. Preheat your oven to 350°F. Lightly grease (hello Pam) two 9″ x 5″ loaf pans.
2. In a small dish, mix together the melted butter and 2 tbsp of the cocoa powder.
3. In a large bowl, beat together the eggs, sugar, oil, grated zucchini, vanilla, cocoa powder and the cocoa powder butter mixture.
4. In a small bowl, stir together the flour, baking soda, salt, cinnamon and chocolate chips so that the chips are well coated in flour. Stir the flour mixture in the zucchini mixture until well combined, then pour into the prepared loaf tins.
5. Bake for about an hour, until a toothpick inserted into the center comes out clean.
1 – You can also pour this into 4 of the smaller aluminum loaf pans you buy in the foil aisle at the grocery store, then freeze the cooked loafs. These smaller loafs take 40 minutes to bake.
2 – You can substitute the 2 tbsp melted butter and 2 tbsp of the cocoa powder for 2 unsweetened chocolate squares (1 oz each), melted. I just find it easier to use the cocoa powder and butter.
Tips & Tricks: By adding the chocolate chips to the dry ingredients and giving it a good stir to make sure they’re well coated in flour, you stop them from sinking in the batter as the loafs bake!
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