Name: Chocolate-Cinnamon Zucchini Bread recipe
Ingredients: 1 ½ cups all-purpose flour;1 ½ cups whole wheat flour;¼ cup unsweetened cocoa powder;1 tablespoon ground cinnamon;1 teaspoon baking soda;½ teaspoon baking powder;1 teaspoon salt;2 cups brown sugar;3 eggs;1 cup unsweetened applesauce;2 teaspoons vanilla extract;2 cups shredded zucchini;1 cup cinnamon baking chips

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Ingredients

1 ½ cups all-purpose flour 1 ½ cups whole wheat flour ¼ cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon salt 2 cups brown sugar 3 eggs 1 cup unsweetened applesauce 2 teaspoons vanilla extract 2 cups shredded zucchini 1 cup cinnamon baking chips

Nutrition Info

210 calories carbohydrate: 38.5 g cholesterol: 28.5 mg fat: 4.8 g fiber: 2.2 g protein: 4.5 g saturatedFat: 2.6 g servingSize: - sodium: 235.8 mg sugar: 23.4 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans.
Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined, do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans.
Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.

Recipe Yield

2 9x5-inch loaves

Recipe Note

A fall twist to a summer recipe. Everyone is going to ask for this recipe.

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