This chocolate zucchini bread is so good & moist. It's best the day you make or the day after. The original recipe I found is from the blog, Simply Recipes. I changed it
slightly, (there were coffee grounds in the other I wouldn't have
liked). You can also add less butter if you like but replace with the same
amount of unsweetened applesauce.
This makes 2 loaves.
Spray/flour the loaf pans. Preheat oven to 350 degrees.
Ingredients4 cups grated zucchini (about 4 small to med size zucchinis)
2 1/2 cups all purpose flour
1/2 cup unsweetened natural cocoa (I've used both Hershey's special dark cocoa and regular, both are good)
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 1/2 cups granulated white sugar
1/2 cup unsalted butter (1 stick) melted
1/4 cup applesauce
1/2 teaspoon vanilla extract
Grate zucchini, with a small hole grater so the pieces are small/fine, keep in a separate bowl.
Whisk together: flour, unsweetened cocoa, baking soda, salt, and cinnamon in a large bowl until well combined.
With an electric mixer, mix sugar & eggs well. Gradually add shredded zucchini, use a wooden spoon to mix well. Then add flour mixture.
Spoon mixture into the 2 loaf pans equally.
Place in the center of oven & bake for 50 minutes, (until toothpick comes out clean).
Let cool for about 20 min before removing from pan.
This one's very dark because I used Hershey's Special Dark cocoa.