Several years ago I posted about my favorite chocolate zucchini bread recipe. In case you are still picking fresh zucchini from your garden, this bread is a must in our house this time of year. In fact, I generally have extra zucchini that I can shred and keep in the freezer so I can make this bread all year long. If you want a traditional zucchini bread recipe, this is my all-time favorite recipe. If you are wanting a little chocolate rush, this Chocolate Cinnamon Zucchini Bread will be the one for you!

Chocolate Cinnamon Zucchini Bread
  1. 3 cups all-purpose flour (I used 1 c. wheat flour)
  2. 1/4 cup unsweetened cocoa powder
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon baking powder
  6. 1 teaspoon salt
  7. 2 cups white sugar
  8. 3 eggs
  9. 1/2 cup canola oil
  10. 1/2 cup applesauce
  11. 2 teaspoons vanilla extract
  12. 2 cups shredded zucchini
  1. 1 cup semisweet or milk chocolate chips
  2. 1 cup cinnamon chips (if you can't find these you can use more chocolate chips)
  3. 1/4 cup flour
  4. 1/3 cup brown sugar
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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9x5 inch loaf pans.
  2. In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder
  3. and salt, mix well. In separate bowl, combine sugar and eggs, beat until
  4. well blended. Add oil, applesauce and vanilla; beat until combined. Stir in
  5. zucchini. Add flour mixture; stir just until moistened. In a bowl, combine the topping ingredients and spoon evenly on top of each loaf pan. Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack and then serve.
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