It’s that time of the year – Everyone is starting to drown in zucchini. What a good problem to have! Why not use some up in this delicious and easy bread? This olive oil zucchini bread has a healthy twist with the addition of applesauce and olive oil, and it’s a little less sweet than some other breads I’ve made. But, it still has those melty drops of chocolate that make you forget you’re eating some veggies!
Quick breads are a kitchen staple. They come together easily – they’re delicious for breakfast, as a snack, or for dessert – and they can be modified in seemingly infinite ways. This bread is super moist from the applesauce and olive oil and full of healthy fiber. Chocolate chips sprinkled throughout keep it feeling just a little indulgent!
Olive Oil Zucchini Bread
Ingredients
- 2 cups grated zucchini (about 1 large or 2 mid-size zucchini)
- 1 tsp kosher salt split into two ½ tsp. portions
- 8 oz unsweetened applesauce
- 2 large eggs
- ½ cup extra virgin olive oil
- ½ cup 100% natural maple syrup
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tbsp vanilla extract
- ½ tsp cinnamon
- ¾ cup chocolate chips (I prefer dark or semi-sweet in this recipe)
Instructions
- Preheat the oven to 350 °F. Coat a standard loaf pan with a thin layer of butter or line with parchment paper.
- Mix ½ tsp. salt into the grated zucchini and place it into a colander. Press down the grated zucchini by placing a small plate on top, with a can or other heavy object on the plate. Allow the zucchini to press for 10-20 minutes to remove excess water.
- While the zucchini is pressing, stir together the olive oil, maple syrup, vanilla extract, eggs, and applesauce until well combined. Gently fold in the flour, baking powder, the other ½ tsp. salt, and cinnamon. Lastly, mix in the chocolate chips and pressed zucchini until they are just incorporated.
- Pour the batter into the buttered loaf pan. Bake for 45-50 minutes, or until a knife inserted into the center comes out mostly clean. If your loaf pan is glass, a few minutes extra of baking may be needed.
- Serve with salted butter and a sprinkle of brown sugar or a drizzle of maple syrup if you prefer your zucchini bread sweeter.
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