Double-duty Chocolate Zucchini Loaves and Muffins

By Nanadi-2

Ingredients

• 1 1/2 C (375 ml) all-purpose flour
• 1 C (250 ml) whole-wheat flour
• 1/2 C (1 ml) pure cocoa
• 1/2 tsp (2,5 ml) Sea Salt (Grinder)
• 1 1/2 Tbsp (22.5 ml) Baking Powder
• 1 1/2 tsp (7,5 ml) baking soda
• 1/2 C (125 ml) vegetable oil
• 1/2 C (125 ml) unsweetened applesauce
• 1 1/2 C (375 ml) sugar
• 3 eggs
• 1/2 C (125 ml) milk
• 1 Tbsp (15 ml) vanilla extract
• 2 C (500 ml) zucchini, grated

Details

Servings 24
Preparation time 25mins
Cooking time 25mins
Adapted from epicure.com

Preparation

Step 1

Preheat oven to 350° F (175° C). Line 2 - 5” x 9” (13 cm x 23 cm) loaf pans with parchment paper.

In a bowl, whisk flours with Cocoa, Sea Salt, Baking Powder and baking soda.

In a separate bowl, whisk oil with applesauce, sugar, eggs, milk and Vanilla Extract. Stir in zucchini. Pour over dry mixture and stir until just moistened.

Divide batter between 2 large loaf pans, or fill 4 Epicure Silicone Mini-Loaf Pans and muffin tins with remaining batter.

Bake until a toothpick inserted in centre of loaf comes out clean – about 1 hour for a large loaf; 35–45 minutes for 4 smaller loaves; 18–20 minutes for muffins.