Chocolate Zucchini Bread

This dark, delicious bread has the rich flavour of chocolate without as much fat. Kids will never know that they’re eating zucchini – even with the green skin on, it’s “hidden” by the cocoa.

1 cup packed brown sugar 250 mL

¼ cup canola oil 50 mL

2 large eggs 2

¾ cup buttermilk, 1% M.F. 175 mL

½ cup unsweetened applesauce 125 mL

1 tsp vanilla 5 mL

1½ cups whole wheat flour 375 mL

1 cup all-purpose flour 250 mL

¼ cup ground flax seed 50 mL

½ cup unsweetened cocoa powder 125 mL

1 tsp baking powder 5 mL

1 tsp baking soda 5 mL

2 cups finely grated zucchini 500 mL

¾ cup dark chocolate chips 175 mL

1. Preheat oven to 350°F (180°C). Spray two 8x4-inch (1.5 L) loaf pans with non-stick cooking spray.

2. In a large bowl, beat together brown sugar and oil until mixed. Beat in eggs, one at a time, until creamy. With a wooden spoon, stir in buttermilk, applesauce and vanilla.

3. In a medium bowl, stir together whole-wheat flour, all-purpose flour, ground flax seed, cocoa powder, baking powder and baking soda. Using a wooden spoon, stir dry ingredients into buttermilk mixture until moistened. Fold in zucchini and chocolate chips just until combined. Do not over-mix.

4. Equally divide batter into prepared pans. Bake for 60-65 minutes, or until a tester inserted in the centre of the loaves comes out clean.

5. Let cool in pans on a rack for 25 minutes. Invert loaves onto a rack, remove pans and let cool completely.