Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

My wife found the original version of this recipe in the 2003 Penzeys fall catalog. We have adjusted it to our liking.

Ingredients Nutrition

Directions

  1. Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
  2. In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
  3. In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
  4. If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
  5. Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
  6. Sift together the 2 cups flour, baking soda, salt, and cinnamon.
  7. Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
  8. In another small bowl, coat the chocolate chips with the 2 Tsp flour.
  9. This helps prevent them from sinking to the bottom of the pan.
  10. Stir the flour-coated chocolate chips into the batter.
  11. Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
  12. Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.
Most Helpful

5 5

I have made this many times and everyone just loves it..

5 5

This is so very good, thank you for sharing