Chocolate Zucchini Bread

Garden season usually means zucchini piled around the kitchen.  I decided to try a new recipe with some of my zucchini.  This bread turned out great and I like the fact that it uses whole wheat flour and applesauce.


Chocolate Zucchini Bread
Adapted from Eating Well
(printable recipe)
1/2 cup chopped walnuts, toasted
3 eggs, lightly beaten
1 1/2 cups sugar
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
1/4 cup Earth Balance natural buttery spread
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted
2 cups grated zucchini
1 cup all purpose flour
1 cup wheat flour
1/4 cup cocoa
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt


Preheat oven to 325 F.  Coat 2 loaf pans with nonstick cooking spray.*  Spread walnuts on cookie sheet and bake 5 minutes until fragrant.  Set aside.


In mixing bowl, combine eggs, sugar, applesauce, buttery spread, oil, vanilla and chocolate.  Stir until blended.  Mix in zucchini.  In separate bowl, combine flours, cocoa, baking soda, baking powder and salt.  Add to zucchini mixture and combine well.  Stir in nuts.  


Pour batter into bread pans.  Bake 40 minutes for mini loaf pans and 55 minutes for large loaf pans.


*Note:  the recipe called for 2 large loaf pans.  I used 1 large loaf pan and 1 mini loaf pan.