Chocolate Zucchini Bread

Chocolate Zucchini Bread

Chocolate Zucchini Bread

By maplewoodroad
1 hour 15 minutes

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Details
  • Servings:   8
  • Calories:   419
  • Protein:   6g
  •  
  • Fiber:   4g
  • Sugar:   41g
  • Carb Total:   67g
  •  
  • Saturated:   9g
  • Fat Total:   15g
  •  
  • Weight Watchers:   19 Points
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Cuisine
  • morning meal
  • dessert
  • brunch
  • breakfast
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Ingredients
  • 1 large egg, at room temperature
  • 1/4 c butter, melted (but not hot)
  • 1/4 c applesauce
  • 1-1/2 tsp vanilla extract
  • 1/2 c light brown sugar, packed
  • 1/2 c granulated sugar
  • 2 c all-purpose flour
  • 1/2 c cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 c zucchini, peeled and finely shredded (2 cups packed)
  • 1 c chocolate chips, divided
  • Flaky sea salt
  • Vegetable shortening (for greasing pan)
Instructions

Preheat oven to 350°F.

Using a Kitchen

Aid stand mixer with a flat beater attachment, mix together egg, butter, applesauce, vanilla extract, and both sugars.

In a separate bowl, stir together flour, cocoa, baking soda, baking powder, and salt.

With the mixer turning, add dry ingredients to wet.

Once batter is mixed, add zucchini and mix again.

Finally, fold in 1/2 c chocolate chips.

Grease a loaf pan with vegetable shortening and pour batter into pan. 

Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Let cool on the counter for 10 minutes. Once slightly cooled, release from the pan and top with chocolate chips while still hot. They’ll melt just a little bit this way.

Finally, when the zucchini bread is completely cooled, sprinkle with flaky sea salt. 

Serve and enjoy!

View original preparation instructions

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