Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Zucchini-Applesauce Chocolate-Chip Loaf 2.5 (116) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 15, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 2 hrs 15 mins Yield: 4 mini loaves Spelt flour, zucchini, applesauce, and chocolate chips may seem like a crazy combination, but you're going to love them together in this moist and delicious update on the classic zucchini bread. Ingredients Nonstick cooking spray 1 cup spelt flour, such as Bob's Red Mill 1 cup all-purpose flour 2 ¾ teaspoons baking powder 1 teaspoon coarse salt ¾ teaspoon ground cinnamon 3 large eggs, room temperature ½ cup safflower oil ½ cup unsweetened applesauce 1 ¼ cups sugar 3 cups grated zucchini (from 1 large zucchini) 2 teaspoons pure vanilla extract 4 ounces bittersweet chocolate, finely chopped (about ¾ cup) Directions Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment. Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate. Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days. Con Poulos Variations You can also bake all the batter in one large, 5-by-10-inch loaf pan for 1 hour, 5 minutes. Rate it Print