A new take on a favorite veggie dessert–this recipe includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free zucchini bread. Source: EatingWell Magazine, January/February 1999

EatingWell Test Kitchen
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

    Advertisement
  • Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

  • Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

  • Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

  • Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Tips

Make Ahead Tip: The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

249 calories; 7.9 g total fat; 1.2 g saturated fat; 35 mg cholesterol; 142 mg sodium. 143 mg potassium; 42.5 g carbohydrates; 2.4 g fiber; 24 g sugar; 4.5 g protein; 83 IU vitamin a iu; 3 mg vitamin c; 11 mcg folate; 27 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (20)

Read More Reviews
21 Ratings
  • 5 star values: 18
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/04/2018
This turned out SO delicious!! I used 2 cups white whole wheat flour 1/2 cup turbinado sugar 1/2 cup coconut sugar olive oil instead of canola a little bit extra applesauce and zucchini and instead of melting chocolate I added about 2/3 cup semi sweet chocolate chunks. Making it again today. Recipe made one large loaf and a half loaf (very short lol). Doing it this way the bread itself is less chocolatey so you can taste zucchini (very mild nice flavor) but with lovely chocolate chunks dispersed! Oh and I did not use walnuts bc of preference. Read More
Rating: 4 stars
07/03/2017
A nice not-too-rich sweet bread to satisfy a chocolate craving. I subbed pecans for the walnuts reduced 1/4 cup of the sugar and baked in a bundt pan for 42 mins at 315 degrees convection bake. Family liked it with whipped cream on top. Read More
Rating: 2 stars
06/26/2016
Delicious but... Tastes good but it took forever to bake. I used hot chocolate mix instead of cocoa but no other substitutions. Even after an hour it was still doughy inside. I don't have a slow oven - in fact it usually bakes items in less time than required. I also agree it did not rise as expected. Read More
Advertisement
Rating: 1 stars
04/08/2013
The bread was very sweet but had an off flavor. I actually spit it out. Read More
Rating: 5 stars
10/31/2011
I made it a couple of days ago. I substituted chocolate for 1/3 cup of very strong coffee (about 6 tbsp of isntant coffee in 1/3 cup of water) with 1/2 cup of sugar. I skipped that other cup of sugar and added 1/4 cup of Splenda to the flour mix instead. Cutting down the sugar brings the calories down to more acceptable 190 cals per slice (maybe even a bit less since I didn't use chocolate but per 8 slices it should be barely noticeable) and 26 g carbs. It tastes great but it is a very small loaf so my plan to bring one to work and leave another at home was not to be. Instead I split every slice into 2 and we have them as a part of our after dinner dessert with a cup of canteloupe and a fit of low cal yogurt. 4 instead of 5 because initial recipe is far too high in cals and sugar in my view. Read More
Rating: 5 stars
10/31/2011
it was amazing! the recipe itself provides a great sturcture and basis for further variations and testings. I will do it again but will also play with other ingredients. Read More
Advertisement
Rating: 5 stars
10/31/2011
I'm not a baker but I was desperate for a recipe to use the abundance of zucchini from my garden. I try to eat healthy and avoid a lot of sugar so I was glad when I found a recipe that used the apple sauce in place of some of the oil. This bread was so delicious. I can't wait until next summer when my garden is in bloom and my zucchini is ready! I will be making this recipe over and over again. Read More
Rating: 5 stars
10/30/2011
I thought the bread seemed dry and woody tasting due to the whole wheat flour. I even cooked it less than what it said. Lets just say I was disappointed since a coworker gave me a large zucchini and I made a double batch to bring loaves into work. -trd Read More
Rating: 5 stars
10/30/2011
This was delicious. I made muffins instead with a few changes 1. no walnuts 2. whole wheat pastry flour for whole wheat 3. Left out the unsweetened melted chocolate but added another egg 4. Added chocolate chips. Yum! It made 24 muffins which I baked at 350 for 18 minutes. They were perfect. Read More
Rating: 5 stars
10/30/2011
I made this and it was fabulous! And- I hate zucchini! I did add some chocolate chips because they're great in breads. I sprayed the pans liberally with cooking spray. One pan was a stone and the other was glass. Both are perfect and delicious! A great way to get the benefits of zucchini with enjoyment! Oh- and I baked them for 41 minutes at 325 degrees Fahrenheit along with the nuts in a fine chop less chunky for the kids. Read More
Rating: 5 stars
10/30/2011
Very good. I upped the cocoa to 1/3 cup used only 3/4 cup sugar left out the melted chocolate and replaced 2 of the eggs with Egg Beaters. This reduced the calories to 167 and 6 total grams of fat. I only had a 9x5 pan so I made 6 muffins (30 min. baking time) and one 9x5 loaf (75 min. baking time). Read More
Rating: 5 stars
10/30/2011
Where can you buy "Lighter Bake" these days? I used to use it all the time but the last time I went in search of it it was no where to be found. I asked the different grocery stores and they all acted like I was speaking a foreign language! I'm from Minnesota so any suggestions on who sells this would be appreciated! Read More
Rating: 5 stars
10/30/2011
LOVED this recipe--we did change just a couple things and it turned out amazing. The changes: replaced the cocoa with 1/2 c Nutella--melted rather than 1 1/2 cups sugar we only used 1 cup rather than 3/4 cup of unsweetened applesauce we used 1 cup---and completely cut out the Canola Oil rather than the unsweetened chocolate I used 1/2 cup mini semi-sweet chocolate chips All of the flavors melded so well will definitely make this recipe again--only changing a few things or atleast trying them: Add Raisins Lose the Walnuts Read More
Rating: 5 stars
10/30/2011
I made this for the first time yesterday and it was GREAT! I used Hersheys Special Dark Cocoa. It tasted to good to be healthy:) Read More
Rating: 5 stars
10/30/2011
I made this recipe yesterday. It was amazing!! It definitely does not taste like typical healthy or good for you foods. I did make a couple of changes. I used a bundt pan instead of two loaf pans. I also replaced the applesauce with non-fat vanilla yogurt because that's all I had on hand. It was VERY moist and chocolatey. My entire family loved it. Even my husband who turned his nose up at it when I told him it was zucchini bread!! He practically ate it all!! Read More
Rating: 5 stars
10/30/2011
I thought the bread was GREAT so yummy. I gave 4 of 5 stars because the sugar amount surprised me. I wonder if I can cut the sugar a little... Read More
Rating: 5 stars
10/29/2011
This was fabulous! Loved by all. I'm guessing that even people who don't like zucchini bread would like this because you can't even tell it is part of the recipe. I did decrease the sugar to 3/4 c with no adverse effects. It was incredibly moist and delicious. Read More
Rating: 5 stars
10/29/2011
Not what I was expecting the bread did not rise into what I would consider normal dessert type bread should (made 2 loafs as per directions) I thought the cocoa over whelmed the bread it all just tasted like chocolate. I also reduced the sugar and omitted the oil for more applesauce. Read More
Rating: 5 stars
10/29/2011
Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes. Read More
Rating: 5 stars
10/29/2011
My Favorite Chocolate Veggie Dessert I sustituted 1/2 cup Agave nectar and 1/2 cup Demerra brown sugar for the white sugar and used 1 cup of applesauce and no oil and it came out perfect and moist! I make muffins using an ice cream scoop to scoop the batter! They freeze great! I have been using this recipe since I found it over a year ago! It's the best! Pros: Easy yummy and sure to please! Read More