Friday, September 26, 2014

RECIPE: Zucchini-Applesauce Chocolate Chip Loaf

Difficulty Level: Easy
Total Time: 2 hr. 35 min.
Size: 5-by-10-inch loaf pan


Nonstick cooking spray
Parchment paper
1 cup spelt flour (I use Bob's Red Mill brand)
1 cup all purpose flour
2 3/4 tsp. baking powder
1 tsp. coarse salt
3/4 tsp. ground cinnamon
3 large eggs, at room temperature
1/2 cup safflower oil
1/2 cup unsweetened applesauce
1 1/4 cups sugar
3 cups grated zucchini (from 1 large zucchini or several small ones)
2 tsp. pure vanilla extract
4 ounces (about 3/4 cup) bittersweet chocolate chips (or finely chopped chocolate)


1. Preheat oven to 350 degrees. Coat loaf pan with cooking spray. Line the pan with parchment paper, leaving 2 inches of overhang on the long sides. Spray the parchment, as well.

2. Whisk together flours, baking soda, salt, and cinnamon in a medium bowl. In a larger bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture into the wet mixture until combined. Stir in chocolate.

3. Bake until a toothpick inserted in the center comes out clean, about 1 hour, 5 minutes. Let loaf cool completely on wire rack before removing from pan.

 *Loaf can be stored at room temp. for up to two days.
**You can also bake the batter in 4 mini (3 x 5 1/2-inch) loaf pans. Divide batter evenly among  pans and reduce baking time to about 45 minutes.

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