Chocolate-Cinnamon Infused Zucchini Loaf

Ingredients 0/13

Directions

Heat your oven to 350°F (175°C) and grease two 9x5-inch loaf pans so nothing sticks. In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt until everything is well mixed. In another big bowl, beat the brown sugar, eggs, applesauce, and vanilla extract until smooth. Fold the grated zucchini into the wet ingredients, then gently add the dry ingredients, stirring just until combined—don’t overmix or the loaf might get tough. Toss in the cinnamon baking chips and give the batter a light stir. Divide the batter evenly between your prepared pans and pop them in the oven. Bake for about 55 minutes to an hour, or until the tops turn a nice golden brown and a toothpick inserted in the center comes out clean. Let the loaves cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.