Chocolate-Cinnamon Zucchini Bread |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 2 |
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A fall twist to a summer recipe. Everyone is going to ask for this recipe. Ingredients:
1 1/2 cups all-purpose flour |
1 1/2 cups whole wheat flour |
1/4 cup unsweetened cocoa powder |
1 tablespoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1 teaspoon salt |
2 cups brown sugar |
3 eggs |
1 cup unsweetened applesauce |
2 teaspoons vanilla extract |
2 cups shredded zucchini |
1 cup cinnamon baking chips |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
2. Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
3. Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.
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