Chocolate Chipotle Zucchini Bread

Skarsgard Farms, the local organic farm that supplies our harvest boxes, has been sending plenty of zucchini this month. When I searched for a way to use them, several recipes for chocolate zucchini bread came up. I’ve been trying chipotle chili powder in different chocolate recipes, some with more success than others.

Chocolate Chipotle Zucchini Bread

This is one of the successful attempts. The original recipe came from Eating Well. The original recipe is delicious, my chipotle version adds a little kick.

Chocolate Chipotle Zucchini Bread
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
  • ½ cup chopped walnuts
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoon chipotle chili powder
  • 3 large eggs, lightly beaten
  • 1½ cups sugar
  • ¾ cup unsweetened applesauce
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • 1 ounce unsweetened chocolate, melted
  • 2 cups grated zucchini, (1 medium)
  1. Preheat oven to 325 degrees. Spray 2 loaf pans with non-stick cooking spray.
  2. Place walnuts in a pie plate. Place in the preheated oven and bake for 5-7 minutes until toasted, checking frequently.
  3. Combine flours, cocoa powder, baking powder, baking soda, salt, and chipotle powder in a large bowl. Set aside.
  4. In a separate bowl, beat eggs. Add sugar, applesauce, oil, vanilla, and unsweetened chocolate. Stir to combine. Add to flour mixture and stir just until the flour is moistened.
  5. Add zucchini and nuts, stir until just combined.
  6. Divide the mixture between the 2 pans, level the top. Bake for 55-60 minutes, until a toothpick poked into the center comes out clean.


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