This recipe for mini chocolate zucchini loaves is moist, low in fat, and nutrient dense. I find that just the cocoa in the recipe makes the loaves chocolatey enough, but for those that want more you can fold in 1/2 cup dark chocolate chips or drizzle melted chocolate on the top of the loaf.
I love using mini loaf pans for baking as the the little loaves can make great gifts, take up less space in the freezer, and can help with portion control. As per Eat Right Ontario, one of the most important decisions we make each day about food is how much to eat. Many people struggle with judging appropriate portion sizes and often eat portions that are too large which can contribute to unintentional weight gain.
Mini Chocolate Zucchini Loaves
Makes 2 mini loaves
1 cup all-purpose flour
1 cup whole-wheat flour
1/4 cup unsweetened Dutch-process cocoa
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs, lightly beaten
1 cup sugar
1 medium banana, mashed (or 3/4 cup unsweetened applesauce)
1/4 cup canola oil
1 tsp vanilla extract
1 ounce semi-sweetened chocolate, melted
2 cups grated zucchini, (1 medium) with as much moisture removed as possible
1/2 cup chopped walnuts, toasted (optional)
1/2 cup dark chocolate chips (optional)
- Preheat oven to 325°F. Grease two mini loaf pans.
- Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Whisk eggs, sugar, banana, oil, vanilla and melted chocolate in another large bowl until blended.
- Add wet ingredients to the dry ingredients and stir until just combined.
- Fold in zucchini and walnuts and/or chocolate chips.
- Spoon the batter into the prepared pans, smoothing the tops.
- Bake the loaves 50 to 60 minutes, or until the tops are browned 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.
Recipe adapted from http://www.eatingwell.com/recipes/chocolate_zucchini_bread.html