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Two loaves, one recipe!
If you are making zucchini bread why not make two loaves? You are making a mess anyway!
You will make everyone happy with this zucchini bread recipe. This recipe makes one moist plain loaf and one delicious chocolate loaf! Can you tell which one is my favorite?
Is zucchini bread actually good?
Surprisingly enough yes! Zucchini bread is delcious. Who knew eating vegetables could taste so yummy! I never thought in a million years that I would like zucchini bread. It did not appeal to me at all. Even my 15 year old son likes it.
Now, I have to be honest, I often put a scoop of ice cream or whipped cream on top of the chocolate one. After all, it is dessert!
Do I leave the skin on the zucchini?
People often question if the skin needs to be removed from the zucchini before shredding it for the zucchini bread. The answer is ‘no’. I shred the zucchini with the skin on. Just remember to wash and dry it first.
Do I need to remove the seeds from the zucchini?
When I am shredding zucchini, once I get to the middle seedy part, I don’t grate it any more. I don’t use that middle section with all the seeds. The bottom end of the zucchini typically doesn’t have any seeds. You will also notice, the bigger the zucchini is the bigger the seeds will be.
I give the middle seedy portion of the zucchini to my chickens so it doesn’t go to waste. My girls love zucchini so they are very happy to get any leftovers.
Ingredients
- 3 cups all purpose flour
- 1 teaspoon finely ground sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs (aquafaba or egg substitute can be utilized)
- 1/2 cup oil
- 1/2 cup apple sauce
- 2 cups white sugar (coconut sugar can be substituted for a healthier option)
- 1 tablespoon vanilla extract
- 2 cups of grated zucchini (I leave the skin on). If using frozen zucchini allow it to thaw first. I add all the zucchini & liquid from the prepared bag & it turns out great!
- 2 tablespoons cocoa powder
- 1/2 cup milk chocolate chips + 1/4 cup for the top of your loaf (if desired) ** dairy free chocolate chips can be substituted or dark chocolate chips for a healthier version **
Instructions
- Preheat oven to 325 degrees F
- Mix flour, salt, baking powder, baking soda and cinnamon in a bowl.
- In a separate (large) bowl beat eggs, oil, applesauce, vanilla and sugar.
- Add flour mixture to egg mixture and mix until blended. Add zucchini and mix just until combined.
- Split the batter equally between the two bowls.
- Line the loaf pans with parchment paper.
- Add the mixture from one bowl to one loaf pan and set aside.
- In the second bowl add cocoa powder and 1/2 cup of chocolate chips. Mix until well blended. Add this mixture to the second loaf pan. Sprinkle a few chocolate chips on top if desired (approximately 1/4 cup).
- Bake at 325 degrees F for 55-60 minutes or until your tester appears clean when inserted. ** see notes below**
- Allow the bread to cool in the pans for 15 minutes after removing from the oven. Then remove the bread from pans, transfer to a cooling rack and allow to cool completely.
You now have a tantalizing duo of zucchini bread to enjoy—a delightful twist to the traditional recipe. The chocolate version will satisfy your chocolate cravings, while the plain zucchini bread remains a timeless classic.
Feel free to experiment with additional toppings like walnuts, raisins, or shredded coconut to further personalize your creations.
**Note: If one loaf is a bit bigger it is no big deal. Just bake that one a bit longer.
What if I have left over zucchini? What should I do with it?
If I have left over zucchini or too many zucchini to use all at once, I freeze it. I freeze the shredded zucchini in freezer bags, labeled with the amount in each bag. That way when I am going to bake or cook with the zucchini I know exactly how much I have in each bag.
Check out the YouTube short below to see exactly what I do.
Can you freeze zucchini bread?
Yes, you sure can freeze zucchini bread!! Once the bread has cooled completely, I wrap the bread in parchment paper and then place it in a large freezer bag. I typically don’t store this in the freezer for any longer than 3 months. Once the zucchini bread is thawed, it is still moist and delicious!
If you are looking for another incredible recipe that you can put in those lunches for back to school, make sure you check out this recipe for Simple and Moist Banana Muffins. There is also a vegan option included as well.
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