Chocolate Zucchini Bread

Recipe from Enlightened Chocolate , by Camilla V. Saulsbury

Chocolate and cocoa powder turn this traditional zucchini bread into an addictive breakfast or snack. It’s a great way to sneak some vegetables into your diet (or your kids’ diets) at the start of the day.

1 and 1/2 cups whole-wheat pastry flour (or all-purpose flour)
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 large eggs, lightly beaten
1 and 1/2 cups sugar
3/4 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon vanilla extract
1 ounce unsweetened chocolate, melted
2 cups grated zucchini (about 1 medium-large zucchini)
Optional: 1/3 cup chopped pecans, toasted

Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with nonstick cooking spray.

Whisk the flours, cocoa powder, baking powder, baking soda and salt in a large bowl.

Whisk the eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula until just blended. Fold in the zucchini and optional pecans. Spoon the batter into the prepared pans, smoothing the tops.

Bake the loaves 55-60 minutes, or until a skewer inserted in the center comes out clean. Let cool in pans on a wire rack 10 minutes. Invert loaves onto rack and cool completely. Makes 16 servings (8 slices per loaf).

Nutrition per Serving:
Calories 193; Fat 5.7g (poly 1.3g, mono 2.7g, sat 1.3g); Protein 3.5g; Cholesterol 40mg; Carbohydrate 34g.