1. Zucchini Bread sometimes made into zucchini muffins is savory and sweet quick bread that is
easy to make and a great way to use extra zucchini. It is the perfect bread to serve with any
meal. It can be made sweeter and even served for dessert. It is a wonderful breakfast and a
great way to get added vegetables in any time of day.
Happy National
Zucchini Bread Day

2. Chocolate Zucchini Bread Recipe
Ingredients
yields 2 loaves or 24 cupcakes
2/3 c. sugar
1/3 c. brown sugar
1/4 c. honey
2/3 c. unsweetened applesuace
3 eggs
1 T. vanilla extract
1/3 c. canola oil
1 1/2 c. all-purpose flour
1 c. cake flour
1/2 c. cocoa powder
1 t. salt
1 t. baking soda
1/4 t. baking powder
2 c. shredded zucchini
1 c. chocolate chips + 1 handful chocolate
chips for topping (optional)
Directions
1) Preheat oven to 350 degrees and grease
two loaf pans or 2-12 cup muffin tins.
2) Combine the sugars, honey, applesauce,
eggs, oil, and vanilla in a bowl and whisk
together until well combined.
3) Add the flours, cocoa powder, salt,
baking soda, and baking powder to the
mixture and stir until there are very few
clumps.
4) Fold in the shredded zucchini and the
chocolate chips.
5) Divide the batter evenly between 2 loaf
pans or 2-12 cup muffin tins. (or one of
each!). Sprinkle the tops of the batter with
a handful or so of chocolate chips for extra
chocolatelyness.
6) Bake at 350 (muffins for 16-18 minutes or
loaves for 30-45 minutes). Check for
doneness by inserting a small toothpick into
the center. When the toothpick comes out
with just small crumbs attached you are
done. (Note that if it comes out
covered in only melted

3. chocolate and no better that means it is
done too... and also that you stabbed a
chocolate chip... how rude!).