Zucchini-Applesauce Chocolate-Chip Loaf

Prep Time:
25 mins
Total Time:
2 hrs 15 mins
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.


  • 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)


  1. 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.

  2. 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.

  3. 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.

    zucchini bread
    Con Poulos


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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