One day I remembered I had this recipe tucked away in a folder, not having been used in several years. That is a crying shame, I tell you. This recipe deserves to be made all throughout the year, especially during zucchini season.
Now, I have two daughters who don't like zucchini at all, and a son who thought that zucchini in a bread would be gross. He almost didn't even want to taste it.
One bite later, they were all converted.
"This is like CAKE!"
"You don't even need frosting!"
"I want this for my birthday cake!"
"I want this for my birthday BREAKFAST!"
"This is the best chocolate bread EVER!"
Yeah, those are the comments I heard from my kids.
And they are right. It is like cake, it definitely doesn't need frosting, and it is certainly birthday meal worthy, although probably we'll make something else for the actual "cake".
It really is one of my favorite recipes, all the way around. And one of the best parts - you get two loaves, which becomes seriously necessary once people taste it and can't stop eating it.
Recipe (adapted from Allrecipes)
2 (1 oz) squares unsweetened chocolate
1-1/2 c. white sugar
2/3 c. applesauce
1/3 c. oil (I used expeller-pressed coconut oil)
2 c. grated zucchini (about 1-1/2 medium)
1 t. vanilla extract
2 c. white whole wheat flour (you can use all purpose if you want)
1 t. baking soda
1 t. salt
1 t. ground cinnamon
3/4 c. semi-sweet chocolate chips
Preheat oven to 350°.
Lightly grease two 9x5 inch loaf pans.
In a microwave safe bowl, microwave unsweetened chocolate until melted. Stir occasionally until chocolate is smooth.
In a large bowl, combine eggs, sugar, applesauce, oil, grated zucchini, vanilla and melted chocolate; beat well.
Stir in the flour, baking soda, salt, and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
Bake in preheated oven for 45-50 minutes, or until a toothpick inserted into the center of a loaf comes out clean.