Double Chocolate Zucchini Quick Bread
Recipe contributed by Elizabeth Schwartz; tested by The Weiser Kitchen; photo by Ame Gilbert
muffins (or 2 loaves)
Prep Time: 10 minutes Cook Time: 50 minutes
This healthy bread is a delicious snack and a great excuse to eat chocolate for breakfast.
1½ cups canola oil
¾ cup (96 grams) stevia powder, or 1¼ cup agave nectar
6 large eggs
2 tablespoons applesauce, optional
2 tablespoons pure vanilla extract
1 cup (80 grams) Dutch-process cocoa
3 teaspoons instant espresso powder
1½ teaspoons salt
1½ teaspoons baking soda
4½ cups coarsely grated unpeeled zucchini (or summer squash)
1 cup semisweet chocolate chips, or dairy-free chocolate chips
¼ cup (20 grams) flax meal
4 cups (480 grams) whole-wheat flour
- Heat the oven to 350°F.
- Grease 2 loaf pans (or 2 muffin tins). Set aside.
- In a large bowl, whisk the oil and stevia or agave nectar (see Kitchen Tips) until combined. Add the eggs, applesauce (if using), vanilla, cocoa, espresso powder, salt, and baking soda, and mix well. Mix in the zucchini and chocolate chips. Add the flour and flax meal and mix just until combined.
- Spoon the batter into the prepared loaf pans. Bake until a toothpick inserted near the center comes out clean, about 50 minutes (or about 30 minutes for muffins). Remove from the oven and cool for 15 minutes in the pans, then remove from the pans and cool completely on wire racks.
From the Test Kitchen: Stevia has a distinct aftertaste that is bitter to some palates. With this recipe, we found that stevia yielded a moister bread than agave. If you prefer agave, try adding 1 extra egg or 2 tablespoons applesauce or pear sauce to the eggs for extra moistness.
“I sometimes bake these in muffin tins lined with paper liners and add one to my daughter’s lunch bag each day.”