Yum, this Chocolate Zucchini Bread is even more delicious than I remember. When I was pregnant with our oldest I was lucky enough to have a friend make me a chocolate zucchini bread. I had never had it before and it was so tasty. It was exactly what a pregnant me needed and wanted. This chocolate zucchini bread remix was made for the babies so it contains no cow’s milk and no eggs.
Chocolate zucchini bread is a great dish for so many reasons. Love that it’s filled with healthy fruits and vegetables. Perfect if you need to hide vegetables from your friends or family. You can even add nuts to beef up the protein. More importantly, it tastes so good. I would normally say don’t be fooled but in this case who cares.
I’ve been looking for dishes I can give the babies. Particularly looking at baby led weaning. And this seemed to be perfect for the littles. Because I have really little ones I substituted applesauce for eggs. I used 1/2 cup of applesauce to replace the eggs in this recipe. This recipe is for 1 loaf but I suggest you double it and make 2. You can freeze the second loaf. Just make sure you wrap it tightly in plastic before putting it in a freezer bag. It’s so good I have to convince myself not to eat it because it’s for the kids. Ugh.
*Note: If doubling the recipe use 3 eggs or 3/4 cup of applesauce.
Chocolate Zucchini Bread
Makes 1 loaf
- 1 cup of grated zucchini
- 1/2 cup of sugar
- 1 1/2 cups of flour
- 1/4 cup of cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 teaspoon of vanilla
- 1/2 cup of vegetable oil
- 1/2 cup of applesauce
- 1/4 cup of coconut milk
- 1/2 teaspoon salt
Tools: Loaf pan and parchment paper
Preheat oven to 350 degrees F.
In a bowl mix sugar, oil, applesauce and vanilla.
In a bowl mix flour, salt, cocoa powder, baking soda, baking powder and cinnamon.
Gradually incorporate flour mixture into sugar mixture until well blended.
Fold zucchini into sugar/flour mixture.
Place a strip of parchment paper into loaf pan and coat with cooking spray.
Pour mixture into pan and place in oven.
Bake for 40 to 55 minutes or until inserted toothpick comes out clean.
Allow to cool before removing from pan.