The best compliment I can get when I make a healthy dessert is, “I don’t believe you, there’s no way this is healthy.”
Disbelief means I met my goal.
I didn’t get an…”it’s good, but there’s just something different about it.”
Nope, this recipe is just plain really good with the benefit that it happens to be a healthier alternative to classic zucchini breads.
It’s so chocolatey that it feels indulgent, but it’s sweet enough with the honey and applesauce that no one misses the refined sugar.
Give this one a try — you won’t be disappointed!
Ingredients:
1 C. packed, shredded zucchini, squeezed of excess moisture
4 oz. cup unsweetened applesauce
1/4 C. natural, creamy peanut butter
1/3 C. cocoa powder
1/3 C. honey
1 tsp. vanilla
2 eggs
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. white whole wheat flour
1/4 C. mini semi-sweet chocolate chips (+ a few more for topping)
Directions:
Preheat oven to 350 degrees F. Spray an 8 inch glass loaf pan with cooking spray and set aside.
To the bowl of an electric mixer, add zucchini, applesauce, peanut butter, cocoa, honey, vanilla and eggs.
Mix on medium speed until well combined. Be sure to stop and scrape down the sides at least once while mixing.
Add baking powder, baking soda, salt and flour to the mixing bowl.
Mix on low speed until just combined. Be sure not to over mix.
Scrape down the sides of the bowl and add the chocolate chips. Mix until chocolate chips are just combined.
Pour the batter into the prepared loaf pan and top with a few additional chocolate chips.
Bake for 50 – 55 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
When ready to eat, place the slice in the microwave for a few seconds so the chocolate chips melt. I also like to spread a bit of peanut butter on mine!