I had a couple more zucchini from our CSA basket last week and wanted to make a chocolate zucchini bread. I was looking for something a little healthier than the other version I make and this definitely fit the bill.
This recipe is a makeover recipe. The original recipe called for 1 cup of oil and 2 cups of sugar. While that’s great every once in awhile, we’ve been bad over in our house and need to get back into the swing of eating healthy.
1 1/4 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
3 tsp vanilla extract
1 1/2 cups all-purpose flour
1 cup cake flour (I subsituted 2 Tbsp cornstarch in a 1 cup measuring cup and then filled with AP flour)
1/2 cup baking cocoa
1 tsp salt
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp baking powder
2 cups shredded zucchini
Preheat your oven to 350 degrees. Grease two 8x4x2 loaf pans or one larger pan with cooking spray. Set aside.
In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. In a separate bowl, combine the flours, cocoa, salt, baking soda, cinnamon and baking powder. Gradually add the dry mixture to the wet mixture and combine until well blended.
Stir in the zucchini. Transfer the mixture to your prepared loaf pan(s). Bake for 40-45 minutes (2 small pans) or 75-80 minutes (1 large pan) depending on the size of your pan until a toothpick inserted near the center comes out clean.
Cool for 10 minutes in the pans before removing to completely cool on wire racks.
Source: Healthy Cooking Magazine