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.
- 3 large eggs
- 2 cups sugar
- 1⁄2 cup peanut oil or 1⁄2 cup canola oil
- 1⁄2 cup applesauce
- 1 teaspoon pure vanilla extract
- 2 tablespoons butter
- 6 tablespoons unsweetened cocoa powder
- 2 cups packed zucchini, grated, about 4 medium zucchini (see note*)
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 3⁄4 cup semi-sweet chocolate chips
- 2 teaspoons flour
- 2 cups chopped nuts, to taste (highly desirable) (optional)
- Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
- In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
- In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
- If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
- Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
- Sift together the 2 cups flour, baking soda, salt, and cinnamon.
- Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
- In another small bowl, coat the chocolate chips with the 2 Tsp flour.
- This helps prevent them from sinking to the bottom of the pan.
- Stir the flour-coated chocolate chips into the batter.
- 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.
- Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.
I have made this many times and everyone just loves it..
This is so very good, thank you for sharing