I went crazy when I saw this recipe for Chocolate Chip Zucchini Bread in the 2005 version of Cooking Light Annual Recipes. I am drawn to the unusual and mixing chocolate and zucchini seemed highly so. Besides, it is a known fact that anything with chocolate chips is earth-shatteringly good. What makes this recipe even more exciting is that it is lower in calories and fat than typical chocolate-based breads.
This particular recipe was contributed by Elizabeth Alcorn of Fort Mitchell, Kentucky in the "Cooking Light" 2005 July issue. I wish I could thank her in person for her marvelous contribution to my list of all-time favorite bread recipes. For now, I'll pay tribute by baking a beautiful fresh loaf of chocolate chip zucchini bread. Calories, 161; Fat, 5.1g; Fiber, 1.4g.
- 3/4 cup sugar
- 3 tablespoons vegetable oil
- 2 large eggs
- 1 cup applesauce
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups finely shredded zucchini (about 1 medium)
- 1/2 cup semisweet chocolate chips
- Cooking spray
Preparation1) Preheat oven to 350 degrees.
2) Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended.
4) Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk.
5) Add flour mixture to sugar mixture, beating just until moist.
8) Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.
I can scarcely contain my excitement because my chocolate chip zucchini bread turned out unbelievably rich, moist, and delicious. This miracle bread won't last long in my house.