Rating: 2.53 stars
116 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 27
  • 2 star values: 47
  • 1 star values: 19

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.

Martha Stewart Living, September 2014

Gallery

Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
total:
2 hrs 15 mins
Yield:
Makes 4 mini loaves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Variations

You can also bake all the batter in one large, 5-by-10-inch loaf pan for 1 hour, 5 minutes.

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Reviews (1)

116 Ratings
  • 5 star values: 8
  • 4 star values: 15
  • 3 star values: 27
  • 2 star values: 47
  • 1 star values: 19
Rating: Unrated
08/07/2014
I made this recipe and the batter was so wet! I had to add another 2 cups of flour! What's up with that? Is there a typo in the recipe?