Sunday, October 25, 2015

Marbled chocolate zucchini bread

A tender yet hearty marbled chocolate zucchini bread will make you forget that it contains vegetables. This is definitely a kid-approved recipe that will make them beg for another slice!

How is it the fall already? Didn't summer just start? As the weather starts to get cooler, I see more Halloween and holiday decorations out and about. Although I love fall (in fact, it's my favorite season), I'm not quite ready to give up all the wonderful produce and fruits from the summer quite yet.

I was never a fan of zucchini when I was a child. My mom sauteed it, and I just was not fond of the texture. As I became an adult, I was finally introduced to zucchini bread and other baked goods that involved this crazy squash.

I didn't want my Addie to have an aversion to zucchini like I did, so I've baked a lot of zucchini recipes for her - mostly involving chocolate. As a result, my daughter is a big fan of zucchini.

When we received 4 gorgeous zucchini in a recent CSA delivery, I knew I had to make something fantastic. The idea of a marbled zucchini bread came to me, and before I realized it, this bread was baking in the oven.

I had to volunteer at Addie's Chinese school during the time this bread was in the oven. When Addie and her dad showed up to school a little while later, they said that they had already taste-tested the bread and that it was pretty epic. I was able to sneak a few bites when I got home and had to agree with their assessment. The bread was dense, full of chocolate flavor (hello, chocolate chips!) and was not a bit dry. And it held up several days after baking.

Since I used yellow zucchini, it was masked better than their green cousins. This is definitely a kid-approved recipe that we'll be baking again. I have 2 more zucchini, so I may have to bake another loaf soon.

Marbled chocolate zucchini bread
  • 1/3 cup unsweetened applesauce
  • 1 and 1/3 cups granulated sugar
  • 2 eggs
  • 1 and 1/2 cups grated zucchini
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 1 and 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 cup chocolate chips
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.

In a large bowl, mix together the applesauce with the sugar until well combined. Add in the eggs and beat well. Add the zucchini, water and vanilla extract and mix well.

Fold in the flour, baking soda, baking powder, salt and pumpkin pie spice (you may want to mix these together in a separate bowl in case you aren't confident in your mixing skills and want to make sure all the ingredients are blended well). Pour 1/3 to 1/2 of the batter into a separate bowl.

Add the cocoa powder to one of the bowls and mix well. Fold in the chocolate chips.

At this point, you have 3 choices on how to assemble your bread:
  1. You can either create two distinct layers and pour one layer into your prepared baking pan and then add the second layer directly on top. 
  2. You can create several layers by alternating the batters by adding them on top of one another.
  3. You can create a marbled effect by putting the light batter down first, then dolloping the chocolate layer and swirling with a knife or toothpick.
Bake the bread in your preheated oven for approximately 1 hour or until a toothpick inserted in the center comes out clean. Allow the bread to cool completely before serving.

Leftover bread should be stored in an airtight container at room temperature or in the refrigerator. It will last for several days.

Yield: One 9"x5" loaf (about 8-10 servings)

Source: Adapted from



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