Amazing Zucchini Bread

Well, hello.

Okay, I have a ton to write about, including how sore I am from two days of training in a row after taking a week (okay, and last month) off. But it feels good. My hamstrings are hating me right now though… so much kettle bell swinging.

Anyway, I figured the best thing to do for all of you is share an amazing zucchini bread recipe because it is like heaven….like little cute adorable puppies licking your face; like spending the day at the spa with free drinks all day long; or like a date with Ryan Gosling

Ha, jokes on you – I wouldn’t promise anything as good as that.

I mean geesh, the Goz?

Phew, okay sometimes I get carried away and distracted– sorry. (Not sorry for the visual of eating zucchini bread with Ryan Gosling though).

Anyway, point being – this bread is delish!

Of course I had to play around some with it and tried to make it a little healthier.

The key is no butter, and a minimal amount of oil. I was actually a little worried it was going to be on the dry side (I hate dry zucchini or banana bread!) but I assure you it is quite the opposite!

Also; I of course had to put chocolate in mine so that Torrance would eat some (eyes rolling). To make that “better,” I tried to use real chocolate and simply broke a leftover cocoa bar (that I had from when I made these) into tiny pieces using a chef’s knife.

Before I share the recipe – a quick note about the zucchini. I got a few questions about this when I shared the cake recipe; I do peel mine before I shred it – but you don’t have to! Most people shred theirs with the skin/peel on (which is why you see the pretty little green flakes in most people’s zucchini bread!). I do it simply out of my own preference.

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Chocolate Chip Zucchini Bread

Yield: 1 loaf (8 x 4 or 9 x 4 sized)
Prep time: 10 minutes
Bake time:50 minutes

Ingredients:

• 1 1/2 cup of shredded zucchini (equivalent to about 2 medium sized zucchinis)
• 4 oz unsweetened applesauce
• 1/4 cup canola oil
• 1 egg
• 1 tsp vanilla
• 1/2 cup sugar
• 1-3/4 cup all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 Tbsp ground cinnamon
• 1/2 cup small chocolate chunks (you could also use mini chocolate chips!)

Instructions:

1. Preheat oven to 350 degrees F and spray loaf pan with nonstick spray.
2. Shred zucchini. (I always use the fine side of my cheese grater, but a food processor works well too!)
3. In large bowl, mix (by hand is fine) zucchini, applesauce, oil, egg, vanilla, and sugar until combined well.
4. Add remaining ingredients, except chocolate. Stir until completely combined and mostly smooth.
5. Fold in chocolate chunks.
6. Bake for 50 minutes.
7. Remove from pan after 10 minutes and transfer to a wire rack or clean, smooth counter space to finish cooling!

I easily doubled the recipe to make an extra loaf to bring to work for my coworkers!

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• Zucchini or banana bread?
  
• What do you prefer more – cooking or baking?
  I like both… though I feel like I am more likely to mess up baking something!