A friend gave us these muffins a while back and I took the photo before we polished them off because I knew I wanted to share the recipe. She gave me the cookbook last week and now I’ve finally managed to get the recipe typed up for Chocolate Chip Zucchini Bread.
The combination of chocolate and zucchini might seem a little unusual but it actually works really well. The cinnamon really seems to bring it all together. This recipe is from Cooking Light so unlike a lot of the recipes I’ve been posting lately, they can be enjoyed with a little less guilt!The recipe below uses a loaf pan but it worked well with a mini muffin pan too. Just make sure that you really cut the baking time if you decide to do muffins.
Chocolate Chip Zucchini Bread
1/4 C. sugar
3 T. vegetable oil
2 large eggs
1 C. applesauce
2 C. all-purpose flour
2 T. unsweetened cocoa
1 1/4 t. baking soda
1 t. ground cinnamon
1/4 t. salt
1 1/2 C. finely shredded zucchini (about 1 medium)
1/2 C. semisweet chocolate chips
cooking spray
- Preheat oven to 350 degrees.
- Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 degrees for one hour or until wooden toothpick inserted in the center comes out almost clean. Cool in pan 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack. Yield: 16 servings (serving is one slice)
From Cooking Light Annual Recipes 2005
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