• 1 large or 2 small zucchini, grated
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 cup canola oil
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 2.5 cups unbleached all-purpose flour
  • 1/4 cup Ghiradelli unsweetened cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon allspice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 1 cup Ghiradelli semi-sweet chocolate chips

This delicious recipe makes two loaves or one 9 x 13-inch baking pan. The zucchini adds so much moisture to this recipe!


In a large bowl of electric mixer, combine sugars, applesauce and oil. Beat until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and buttermilk; beat until smooth. Sift flour, cocoa, baking soda, allspice, and cinnamon together and gradually add to mixture, beating until smooth. Fold in zucchini and chocolate bits and nuts, if desired, until well incorporated. Turn batter into greased and floured 9 x 13-in baking pan. Bake in 325 degree oven for 50 minutes or until done. Cool on wire rack and cut into squares to serve.

Tip: If you find yourself out of buttermilk, simply combine 1/2 c. milk with 1/2 tsp. vinegar can be substituted.