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Double Chocolate Zucchini Bread


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So this is what happens at my house from time to time.

I am putting groceries away in the fridge and run across a bag of zucchini that I must have bought for a dinner I was planning on making but either skipped over or substituted it with something else.  Realize it's not in my menu plan for the current week and know that if I stuff it back in the fridge without a plan it will most definitely begin to rot... ZUCCHINI BREAD! Think back to a recipe I've been wanting to make for quite some time, peruse the pantry for the remaining ingredients and BAM! I've developed a plan to make a random loaf of zucchini bread the next day.  My family appreciates these random moments of baking genius.

Or at least I like to think they do.

And if you're one to turn your nose down at something so "healthy" sounding, rest assured that my friend Rachel took one bite and said "really this just tastes like chocolate bread..."

So indulge without feeling guilty... zucchini is a vegetable after all.

Feel free to use regular cocoa powder, but the Hershey's Special Dark gives it an amazing deep dark chocolate flavor. Also, for best results, store loaf wrapped in plastic wrap or an airtight container overnight and slice and eat the next day. Moist chocolate overload!

Double Chocolate Zucchini Bread
1 2/3 cups all purpose flour
1/3 cup hershey special dark cocoa powder (or regular)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup unsweetened applesauce
1/4 cup canola oil
1/2 cup brown sugar
1 1/2 teaspoons vanilla
2 cups shredded zucchini, gently squeezed to remove liquid
2/3 cup semi sweet chocolate chips

Preheat oven to 350.  Grease an 8-inch loaf pan and set aside.

In a small bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.

In another bowl mix eggs, applesauce, oil, sugar and vanilla.  Add the flour mixture, stirring just until combined.  Fold in zucchini and chocolate chips.  Pour into pan and spread evenly. Bake for 60-75 minutes or until a toothpick inserted in center comes out clean.

Let cool for 10 minutes before removing to a wire rack to cool completely.

Slice into 12 pieces

Per slice: cal 222, carb 33g, fat 9g, pro 3g, sod 314mg, sugar 16g


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