Chocolate Chip Zucchini Loaf




¾ cup granulated sugar
3 tbsp. olive/grapeseed/coconut/canola oil
2 large eggs
1 tsp. pure vanilla extract
1 cup unsweetened applesauce
1 cup unbleached all-purpose flour
1 cup whole wheat flour
2 tbsp. unsweetened cocoa
1 ¼ tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. kosher salt
1 ½ cups peeled and finely shredded zucchini (about 1 medium) –use fine shred blade on food processor

½ cup semisweet chocolate chips tossed with 1 tbsp. unbleached all-purpose flour


1. Preheat oven to 350F.
2. Place first 4 ingredients in a food processor fitted with a steel blade. Process until well blended. Add applesauce and pulse until combined.

3. Combine flours and the next 4 ingredients in a separate bowl.

IMG_4684.jpg4. Add flour mixture to processor and pulse until just combined.

5. Add the zucchini and pulse until just combined.

IMG_4687.jpg6. Add in the chocolate chips and fold in with a spatula.

7. Transfer batter to 9- x 5-inch loaf pan lined with parchment paper and sprayed with cooking spray.


Bake for 55 minutes.


What a great way to use zucchini in a low-fat chocolate cake. Shout out to Arielle W. for the suggestion to include this in the blog. This low fat cake is a great way to sneak a vegetable into a dessert. I’ve been making this for years but brought back, tweaked a bit and now results in delicious perfection.  Freezes well.

Science Fact of the Week:

Zucchini is low in calories and is actually classified as a fruit! Also called a courgette, it keeps you full while being very low in calories. It may also protect the cardiovascular system. It is a good source of vitamin C, an antioxidant and it contains Manganese, which is an essential mineral.

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