This delicious loaf combines the warm flavors of cinnamon and rich chocolate with the subtle sweetness of zucchini for a moist, comforting treat. Perfect for breakfast or an afternoon snack, it’s easy to make and sure to please everyone.
Prep Time20 min
Cook Time55 min
Total Time1 hr 15 min
Difficulty
Hard
Expert Cooking Tips
Make sure to grate the zucchini finely and squeeze out excess moisture to avoid a soggy loaf.
Use room temperature eggs and ingredients for better mixing and texture.
Test doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
Ingredients
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Why This Recipe Is A Must Try
This loaf combines the subtle sweetness of zucchini with warm cinnamon and rich chocolate, creating a perfect balance of flavors. It’s moist, comforting, and a great way to sneak some veggies into a treat. Plus, it’s easy to make and perfect for any time of day.
Directions
Heat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans so nothing sticks. In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt until everything is well mixed. In another big bowl, beat the brown sugar, eggs, applesauce, and vanilla extract until smooth. Fold the grated zucchini into the wet ingredients, then gently add the dry ingredients, stirring just until combined—don’t overmix or the loaf might get tough. Toss in the cinnamon baking chips and give the batter a light stir. Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 55 minutes to an hour, or until the tops turn a nice golden brown and a toothpick inserted in the center comes out clean. Let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
17
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Serving Ideas
Enjoy a slice plain with a cup of coffee or tea for breakfast or an afternoon snack. It also pairs wonderfully with a dollop of whipped cream or a smear of cream cheese for extra richness.
Keeping Leftovers Fresh
Store the loaf in an airtight container at room temperature for up to three days. For longer freshness, wrap tightly and refrigerate for up to a week or freeze individual slices for up to three months. Thaw before serving for best texture.
Frequently Asked Questions
Can I use all-purpose flour instead of whole wheat flour?
Yes, you can use all-purpose flour only, but the texture will be lighter and less dense.
How do I know when the loaf is fully baked?
Insert a toothpick in the center; if it comes out clean or with just a few crumbs, it’s done.
Can I substitute the applesauce with oil or butter?
Yes, you can replace applesauce with an equal amount of oil or melted butter for a richer texture.
Do I need to peel the zucchini before shredding?
No, you can shred zucchini with the skin on for extra nutrients and color.
Can I freeze the baked loaf?
Yes, wrap it tightly and freeze for up to 3 months; thaw before serving.
What can I use if I don’t have cinnamon baking chips?
You can substitute with chocolate chips or nuts for a different texture and flavor.
Should I squeeze out excess moisture from the zucchini?
It’s optional, but squeezing some moisture can help prevent a soggy loaf.
Can I make this recipe into muffins instead of loaf pans?
Yes, bake at the same temperature for about 20-25 minutes or until a toothpick comes out clean.
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