Chocolate Zucchini Bread


Jessica Halpern


2 1/2 cups all purpose flour (I usually substitute whole wheat)
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

1 1/3 cups sugar
3 eggs (or egg whites equivalent)
1/2 cup unsweetened applesauce (i find one of the lunch snack pack containers of applesauce is exactly the right amount)
1/3 cup vegetable oil
2 tsp vanilla

2 cups packed, grated zucchini (I tend to use a little more, makes it moister, usually 2 medium zucchini work well)
3/4 cup (Parve) chocolate chips




  1. Pre-heat oven to 350 F and oil two 8×4 inch loaf pans. Set aside.

  2. In a large bowl, combine four, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside.

  3. In a separate bowl, whisk together the eggs, sugar, applesauce, vegetable oil, and vanilla. Stir in the zucchini. Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the chocolate chips.

  4. Divide the batter between the two loaf pans. Bake for 50 minutes, or until a skewer inserted in the middle comes out fairly clean (some melted chocolate from the chips is okay). Cool 5 minutes in the pans before you turn them out and let cool on a rack.Makes 2 loaves. Best to wrap in saran, place in zip-lock bag and freeze. I find it is moister after defrosting or at least leave it overnight in the fridge. Sort of ‘sets it’ if you will. You can cut off slices and microwave them intermittently over time or take the whole loaf out to a function.