Can’t get em’ to eat their veggies?
This easy to make Chocolate Zucchini Bread is not only chock full of goodness, but chock full of chocolate too!
250 ml (1 cup) packed brown sugar
50 ml (1/4 cup) canola oil
2 large eggs
175 ml (3/4 cup) buttermilk*
125 ml (1/2 cup) unsweetened applesauce
5 ml (1 tsp) vanilla
375 ml (1-1/2 cups) whole wheat flour
250 ml (1 cup) all-purpose flour
50 ml (1/4 cup) ground flax seed
125 ml (1/2 cup) unsweetened cocoa powder
5 ml (1 tsp) baking powder
5 ml (1 tsp) baking soda
500 (2 cups) finely grated zucchini
175 ml (3/4 cup) chocolate chips
*If you don’t have any buttermilk on hand, place 5 ml (2 tsp) of lemon juice or white vinegar in a glass measuring cup and fill with 1% milk to make 175 ml (3/4 cup). Let stand for five minutes and then stir.
Preheat oven to 180˚ C (350˚ F). Spray two 1.5 l (8- x 4-inch) loaf pans with non-stick spray (or make into 24 muffins – spray muffin pans).
In a large bowl, beat together brown sugar and oil until mixed. Beat in eggs, one at a time, until
With a wooden spoon, stir in buttermilk, applesauce and vanilla.
In a medium bowl, stir together whole wheat flour, all-purpose flour, ground flax seed, cocoa powder, baking powder and baking soda.
Using a wooden spoon, stir the dry ingredients into buttermilk mixture until moistened.
Fold in zucchini and chocolate chips just until combined. Do not over-mix.
Equally divide batter into prepared pans. Bake for 60 to 65 minutes (about 20 minutes if you chose to make muffins) or until a tester inserted in the centre comes out clean.
Let cool in pans on a rack for 25 minutes.
Invert loaves onto a rack, remove pans and let cool