Tag Archives: quick bread

Green & Black

Lately I’ve been looking for a little more chocolate in my life, but our house has been sadly devoid of it.  Luckily, I have the power to change that.

Hold on… that doesn’t look like chocolate.

Well, just you wait.

I cobbled this recipe together when I worked as an Americorps member for the nutrition program at the Cornell Cooperative Extension, Tioga County in Owego, NY.  There were certain restrictions on the recipes we could recommend to people under Eat Smart New York (the CCE nutrition program).  I don’t remember them all, but I know it couldn’t have more than 35% of calories coming from fat or 10 grams of added sugar per serving.  We wanted a recipe using zucchini, and in my search for zucchini bread recipes, I came upon this one.  To healthify/modify it to meet the recipe requirements, I made a few tweaks involving applesauce, reduced sugar, and whole wheat flour.  The result was fabulous: deep, chocolatey, and cake-like.

We’ve had a couple zucchini lying around, and I decided to make them into chocolate.  It’s like a water-into-wine situation for the chocolate religion 🙂

I made one more modification for this version.  I love oats, and I tend to think they improve most things.  So, for half of the cup of whole wheat flour called for in the recipe, I substituted half a cup of oat flour.  Actually, to be more specific, I used half a cup of regular, ol’fashioned oats, ground into flour with a few quick spins of the food processor.  Simple.

The result was lovely.  Now this bread is even more like cake: moist, dark chocolate cake.  Mmmmmm.

It’s healthy enough to be a snack (or breakfast if you’re feeling fancy) but decadent enough to be dessert.  As seen here, a la mode.

No lack of chocolate in this house now!

Chocolate Zucchini Bread


  • 1.5 cups Shredded Zucchini (this was 1.5 big-ish ones)
  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Oat Flour (or 0.5 cup oats, ground until powdery)
  • 1/2 cup Unsweetened Cocoa Powder
  • 1 tsp Baking Soda
  • 1/4 tsp Baking Powder
  • 1/4 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 cup Unsweetened Applesauce
  • 1/4 cup Canola Oil (or oil of your choosing)
  • 1/4 cup Granulated Sugar
  • 1/2 cup Brown Sugar, Packed
  • 1 Egg
  • 3 tbsp Milk (of your choosing)
  • 1 tsp Vanilla Extract
  • 1/4 cup Chopped Walnuts (optional)
  • However many chocolate chips suit your fancy


  • Preheat oven to 350 degrees F.  Lightly grease a loaf pan (or a muffin tin).
  • In a large mixing bowl, beat the egg, then add the oil, applesauce, sugars, milk, and vanilla, and beat until well blended.  Fold in zucchini.

Wet Ingredient World

  • In a medium mixing bowl, combine flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

I was in a hurry and cheated a little. I just placed the dry ingredients on top of the wet, mixed them together a little on the surface, then...

  • Add dry ingredients to the wet mixture and stir until just combined.  Fold in walnuts and/or chocolate chips.
  • Transfer the batter into the prepared pan.  Bake 55 to 60 minutes (about 25 minutes for muffins) or until a toothpick inserted into the center comes out clean.

  • Let cool in the pan for 10 minutes, then turn onto a wire rack and cool completely.  Or not- I don’t blame you for wanting to sample it warm out of the oven…

Nutrition Facts – calculated using caloriecount.com, without chocolate chips, since I have no idea how many you could be adding…:)
Based on 12 Servings
Calories 148
Calories from Fat 65
Total Fat 7.2g
Saturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 16mg
Sodium 166mg
Total Carbohydrates 20.0g
Dietary Fiber 2.1g
Sugars 11.2g
Protein 3.1g
Vitamin A 1% Vitamin C 4%
Calcium 3% Iron 6%

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