Chocolate Zucchini Apple Bread

My Favourite Breads

Chocolate Zucchini Apple Bread myfavouritepastime.com_2084According to wiki, Dutch process cocoa or Dutched cocoa is cocoa that has been treated with an alkalizing agent to neutralize it, modify its color (its darker) and give it a milder taste compared to “natural cocoa” extracted with the Broma process. Dutch process cocoa forms the basis for much of modern chocolate, and is used in ice cream, hot cocoa, and baking. Natural cocoa powder is slightly acidic and reddish in colour. Most brands like Hershey’s, or Nestle are made from natural cocoa powder. Due it its acidity, natural cocoa powder is usually used with baking soda (bicarbonate of soda) as opposed to the Dutch processed which is paired with baking powder. For this recipe, I advise you use the Dutch processed cocoa powder.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2086I buy a lot of my baking ingredients from the Bulk Barn Store in Canada. I prefer the Bulk Barn because I can buy the exact quantities I want and avoid having excess or the dilemma of what to do with the surplus ingredients. This cake is very simple to make. It involves mixing the dry and wet ingredients in separate bowls and then mixing them together to form the final batter. It’s more like mixing muffins, so no electric mixer is required. I enjoyed eating this cake and loved the way the Dutch processed cocoa powder gave a dark colour to the cake. I wish you a fabulous week and a happy blogging.

  • Ingredients
  • 225g (8oz, 1¾ cup) all-purpose (plain) flour
  • 30g (1oz, ¼ cup) Dutch-process cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ½ cup semi-sweet chocolate chips
  • 125g (½ cup) salted butter
  • 220g light brown sugar (8oz, 1 cup fully packed)
  • 100ml (1 small tub unsweetened apple sauce)
  • 2 large eggs
  • 1 teaspoon vanilla essence (extract)
  • 1½ cups grated zucchini (1 medium zucchini), lightly packed, water squeezed out
  • 1 tablespoon extra chocolate chips to sprinkle on top

Chocolate Zucchini Apple Bread myfavouritepastime.com_2277Please always remember to assemble ingredients before you start. Preheat the oven to 350°F (180°C) and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2279Sift the flour, cocoa powder, salt, baking powder, baking soda and cinnamon into a medium bowl.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2281Add the chocolate chips and stir until combined then make a well in the centre.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2283In another bowl, melt the butter, stir in the brown sugar and whisk until completely smooth.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2287Add the eggs, apple sauce and vanilla essence and whisk for one minute until thoroughly combined.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2291Add the butter mixture into the well

Chocolate Zucchini Apple Bread myfavouritepastime.com_2294and stir until combined.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2295Fold in the shredded zucchini. (If you want the cake moist do not squeeze out water from the zucchini.)

Chocolate Zucchini Apple Bread myfavouritepastime.com_2299 Spoon the batter into the prepared loaf pan and spread evenly.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2081Bake for 60-75 minutes, or until a skewer inserted into the centre comes out clean. Let the loaf cool in the pan (tin) for about 10 minutes before turning out onto a rack to cool completely.

Chocolate Zucchini Apple Bread myfavouritepastime.com_2334Serve

Chocolate Zucchini Apple Bread myfavouritepastime.com_2332The cake tastes really nice. Hope you enjoy it too!

Chocolate Zucchini Apple Bread

Preparation time: 20 minutes; Baking time: 60-75 minutes; Serves: 10-12 slices

Ingredients

  • 225g (8oz, 1¾ cup) all-purpose (plain) flour
  • 30g (1oz, ¼ cup) Dutch-process cocoa powder
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon powder
  • ½ cup semi-sweet chocolate chips
  • 125g (½ cup) salted butter
  • 220g light brown sugar (8oz, 1 cup fully packed)
  • 100ml (1 small tub unsweetened apple sauce)
  • 2 large eggs
  • 1 teaspoon vanilla essence (extract)
  • 1½ cups grated zucchini (1 medium zucchini), lightly packed, water squeezed out
  • 1 tablespoon extra chocolate chips to sprinkle on top

Instructions

  1. Preheat the oven to 350°F (180°C) and grease an 8½” x 4½” loaf pan with oil or nonstick cooking spray.
  2. Sift the flour, cocoa powder, salt, baking powder, baking soda and cinnamon into a medium bowl. Add the chocolate chips and stir until combined then make a well in the centre.
  3. In another bowl, melt the butter, stir in the brown sugar and whisk until completely smooth. Add the eggs, apple sauce and vanilla essence and whisk for one minute until thoroughly combined.
  4. Add the butter mixture into the well and stir until combined. Fold in the shredded zucchini. (If you want the cake moist do not squeeze out water from the zucchini.)
  5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 60-75 minutes, or until a skewer inserted into the center comes out clean. Let the loaf cool on a rack for about 10 minutes before turning out onto a rack to cool completely.

Points to Note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350°F (180°C) for 65 minutes.
  2. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. Best advice: use a weighing scale, you’ll get the best results.

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

55 thoughts

    1. […] I remembered seeing a recipe on myfavouritepastime. She has a delicious recipe for Chocolate Zucchini Apple Bread. As you can see, I was quite generous with the chocolate chips. […]

      THANK YOU for trying the Zucchini apple bread. I am glad you found it delicious. What a great feedback. Enjoy the weekend!
      Liz

  1. Hi Liz! I made this bread a few days ago for my parents, who were visiting. It was incredibly delicious! I loved the cinnamon flavour, and it was incredibly moist (I didn’t squeeze out any of the liquid from the grated zucchini and it worked like a charm). My mother even asked for the recipe. Thanks for sharing another incredible recipe! 🙂

    1. I am so glad you made the bread for your parents and even more glad that you found it incredibly delicious. When I made the coconut zucchini loaf, I didn’t squeeze out the water either and it was very delicious and moist. Thanks so much for giving me feedback. I hope you mother makes it for herself too. Have a fantastic week!
      Liz

    1. […] spent a whole week cooking with zucchini. The first two breads I made were the Chocolate Zucchini Apple Bread and Zucchini Raisin Bread. Then I made this Zucchini Coconut Bread, which is my favourite of the […]

  2. Looks absolutely wonderful. I make zucchini bread often and have added chocolate chips. I like the addition of cocoa powder. I will be giving this a try soon, especially since the zucchini are starting to grow now!

  3. Never thought zucchini and chocolate could belong in the same sentence let alone a yummy-looking bread! This is definitely an ingenious way of incorporating veggies into something that kids would definitely like! 🙂

    1. Hi Rey and Lyn
      Ha ha I think chocolate can go with anything. the bread tasted very nice. We ate it in a matter of hours. I love anything zucchini. Have a great week!
      Liz

    1. I hope you went ahead with the great idea of kicking off the season with Zucchini bread. I hope you loved it. Have a lovely weekend!

        1. I am so glad you made it and tasted chocolate. Thanks so much for the feedback. You’ve made my otherwise dull day brighter. Have a lovely weekend!
          Liz

        2. Thanks so much Sarah, for the kind words and for promoting my blog on your site. I really appreciate your kindness. I also appreciate the feedback and I am so glad you loved the bread. Take care and please keep in touch!!! Best wishes!
          Liz

    1. It tastes really good. You probably can’t’ know there is Zucchini in the cake. I enjoyed eating it. Have a pleasant week!
      Liz

  4. This sounds better than good! I love the idea of adding apple too. I have been looking for a great-sounding recipe for hi late zucchini bread, will definitely be trying this!

  5. All the chocoholics will be salivating! LOL…I’ve made many versions of zucchini cake – the chocolate one always seems to go first! Interesting the addition of applesauce! You are never miss surprising me with your recipes! You must fall into the “thinking outside the box” category! Me, I just go with the flow, but sometimes add extra bits to recipes. You are definitely on a roll with your blog! Good for you Liz. Hope the sunshine comes your way….

    1. Hi Sandy,
      The sunshine came and it was too much. We had to crank up the conditioners. Today is wonderful, sun and cloud, my windows are wide open and I’m sniffing fresh air. When are you posting a recipe here? you’re always welcome and I know you have some really good ones stashed away. please share with all of us. Wish you a wonderful day, Sandy!
      Liz

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