This recipe gives you the best of both worlds!  Plain Zucchini Bread and Chocolate Zucchini Bread!  Now everyone is happy!  

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Ingredients:

3 cups all purpose flour

1 teaspoon finely ground sea salt

1 teaspoon baking powder 

1 teaspoon baking soda

3 teaspoons ground cinnamon 

3 eggs

1/2 cup oil

1/2 cup applesauce

2 cups white sugar 

1 tablespoon vanilla extract

2 cups grate zucchini (I leave the skin on the zucchini.  If using frozen zucchini I allow the zucchini to thaw first.  I froze grated zucchini this past summer in freezer bags in 2 cup portions.  I added the zucchini and the liquid from the thawed bags and the bread turned out great!).

2 tablespoons cocoa powder

1/2 cup milk chocolate chips + 1/4 cup for the top of your loaf (if desired) 

 

Mix flour, salt, baking powder, baking soda and cinnamon in a bowl.  Set aside.

 

In a separate large bowl beat eggs, oil, applesauce, vanilla and sugar. 

 

Add the flour mixture to the egg mixture and mix until blended.  Next add zucchini and mix until combined.  

 

Split the batter equally between the two bowls. 

 

Line a loaf pan (8x4) with parchment paper.  Add the mixture from one bowl to the parchment lined loaf pan and set aside.  

 

In the second bowl add 2 tablespoons of cocoa powder and 1/2 cup chocolate chips.  Mix until combined.  Line a second loaf pan (8x4) with parchment paper.  Add this chocolate mixture to the second loaf pan.  Sprinkle the top with a few extra chocolate chips (approximately 1/4 cup).  

 

Bake the two loaves at 325 degrees F for 60 minutes or until your tester comes out clean.  If one loaf is slightly bigger compared to the other loaf it is no big deal.  It will just take a bit longer to bake.  Allow the bread to cool in the pans for 15 minutes after removing from the oven.  Then remove the bread from the pans, transfer to a cooling rack and allow to cool completely.  Enjoy!        

    

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