Food Friday: Chocolate Zucchini Bread

Okay, so just pretend that this says "Chocolate Bread." Okay? Can you do that for me? Because it's so super yummy, and I don't want you to not try this just because it has zucchini in it. Okay?

Okay.



So, in my desperation to use up my neverending supply of zucchini, I came across this recipe. I wasn't too sure about it, to be honest... but oh boy was I ever wrong. You should definitely make this at your earliest convenience. But, you should know... this is more of a dessert-y kind of bread, not a breakfast-y kind of bread like most zucchini breads are. Unless you're one of those people who eats chocolate for breakfast. And if you are, I'm not judging you. I've eaten my share of Count Chocula and Cocoa Puffs in the morning. I never tried those S'mores chocolate pop-tarts, though. That's just wrong.

Chocolate Zucchini Bread
adapted from All Recipes

2 (1 ounce) squares unsweetened chocolate (or you can sub 3 tbsps cocoa powder and 1 tbsp butter per square)** I used DARK chocolate...mmmm
3 eggs
1 1/2 cups turbinado sugar (or white, if that's all you've got)
3/4 cup applesauce (subbed for the oil)
2 cups grated zucchini
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth.
2. In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the chocolate chips. Pour batter into prepared loaf pans.
3. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.