Food trends can be fickle things. When I first encountered the recipe for this chocolate zucchini bread, low fat food was all the rage, despite the amount of extra sugar fat substitutes added. This recipe called for a fruit based fat substitute, going so far as to recommend a particular brand. I don’t think you can even find something like that on the shelves anymore. Also, to make the servings smaller, the recipe was originally divided into two bread pans, which made for a very flat loaf of bread.
I never did like using applesauce in place of oil in baked goods. The substitution changed the texture, making bread denser but also more spongy. I decided to put the fat back into the recipe, along with adding more chocolate. Because all the batter goes into one loaf pan, it takes a while to bake. My husband and I discovered that the bread tasted even better after a few days, getting even more moist and flavorful.
adapted from Eating Well, January/February 1999
- Preheat oven to 325°F. Coat an 8x4” bread pan with non-stick spray. Set aside.
- Stir together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
- In a different bowl, whisk the eggs, sugar, oil, and vanilla together. Slowly add in the melted chocolate, whisking as you pour. Using a rubber spatula, fold in the zucchini. Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour batter into the bread pan. Bake until a toothpick inserted in the center comes clean, about 55-60 minutes. Cool the bread on a wire rack for 30 minutes. Invert pan to release the bread and cool completely.