A few months ago I shared this Chocolate Swirl Zucchini Bread over at The Recipe Critic, but I wanted to share it here because it’s one of my favorite breads ever!
So I started reading the Twilight series…again. Yeah, I’m one of those people.
Every six months or so I get a craving for them. A pull. This time, since I’d loaned out one of the books, I decided I needed all four of them on my kindle. So now I own a complete set in paperback…and digital.
Yes, as I said. I’m one of those people.
I’m halfway through Breaking Dawn. Jacob just looked at Reneeseme for the first time. My heart went pitter-patter.
I really am obsessed. I feel like I did the first time I read them…and this is probably my 6th read, no joke. When I’m done I’ll re-watch all the movies…again.
And no, Kristen Stewart doesn’t bother me. Maybe she should…but she doesn’t.
I’m one of those people, remember?
Although I feel the pull to my kindle to finish the last book because I just want to read it, my reading time has drastically slowed, because when I finish, the story will be over. And then I will be depressed. And I’ll want to start right over with Twilight again. It’s a vicious cycle.
Instead, I’m going to download the Harry Potter series. I’ve never read them. Go ahead, get the gasping out of the way. I’m a Harry Potter virgin.
In my defense, I was never into sci-fi or those sorts of mystical stories…until I read Twilight.
I’m hoping Harry will take my mind off Edward and the
jail-bait, er, Jacob.
So, while I’m obsessed with everything sparkly and granite, I’m showing you this chocolate swirl zucchini bread. I had to share it here because it was an amazing recipe…and we all have shredded zucchini in our freezers, right?
This bread is seriously one of my favorites. It’s a simple bread that comes together super fast, and one of the things I love most about it is that there is no butter or oil in the recipe. It’s made with applesauce and greek yogurt instead, so it’s super moist and still somewhat healthy!
That means I can eat three pieces!
It’s the one that inspired this Peanut Butter Pumpkin Bread. I know, they’re nothing alike. But whatever.
Plus, I love that it has a chocolate swirl. Doesn’t a chocolate swirl make everything better?
This bread makes a very large loaf, so what I did was slice it after it cooled and froze the slices. Then, whenever I need a zucchini bread fix, I just grab a bag from my freezer and warm it up. I love enjoying it with a cup of coffee after my workout, because it’s totally post workout food. I mean, you read that up there, right? No butter or oil? Greek yogurt? It’s totally post-workout food.
And it goes perfectly with a side of vampire. 🙂
Chocolate Swirl Zucchini Bread
- 1/4 cup unsweetened applesauce
- 1/2 cup nonfat vanilla Greek yogurt or your favorite kind
- 1 1/4 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 2 cups flour
- 2 cups shredded zucchini
- 1 cup chocolate chips I used semi-sweet
- Heat oven to 350°. Spray a 9x5” loaf pan with cooking spray. This is a large loaf, if you have 8x4” loaf pans, use two.
- In large bowl, whisk sugar, applesauce, Greek yogurt, vanilla, and eggs until well mixed. Stir in baking soda, baking powder, salt, cinnamon, and cloves.
- Add flour and stir with a wooden spoon or spatula until mixed. Fold in zucchini.
- Place chocolate chips in a medium bowl and melt in microwave for one minute, stirring after 30 seconds. Stir until the chocolate chips are smooth and melted. Take one cup of your zucchini bread batter and add it to the melted chocolate. Stir to combine.
- Pour the regular zucchini batter into the bottom of your loaf pan. Place the chocolate batter on the top. Swirl carefully using a butter knife. You want to swirl the batters, not mix them.
- Bake the loaf for about 44-48 minutes. Mine cooked in about 47 minutes, and the center was still a little jiggly when I removed it. A toothpick came out clean along the edges. Cool completely in pan before removing.
- To remove from pan, run a knife around the edges, invert the pan and tap the bottom. The loaf should pop out.
- Tip: slice into slices and freeze in individual sandwich bags for quick morning breakfasts!
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 14, 2013