I have an absolute favorite zucchini bread recipe. Zucchini bread is full of sugar and oil already, but this one has the added benefit of chocolate chips and chocolate baking squares. Yummy and oh so sinfully good. But not very good for you, especially when prepared as the recipe is written. I've done a little tweaking though to make it slightly less unhealthy, cutting in half the amount of oil and using whole grains. Next time I make it, I'm going to experiment with reducing the sugar content as well. Tonight I'm sticking with what I know because I'm giving a loaf to a family with a new baby (born today! Congrats Sarah!).
Chocolate Chocolate Chip Zucchini Bread
Preheat oven to 350F
Put 2- 1 oz squares unsweetened baking chocolate in a large microwavable safe bowl. Melt by microwaving for 30 second intervals and stirring afterward until chocolate is completely melted and smooth.
Stir in 2 cups sugar, 1/2 cup applesauce, and 1/2 cup vegetable oil until well blended.
Stir in 3 eggs.
Stir in 1 tsp. baking soda, 1 tsp. salt, and 1 tsp. cinnamon.
Stir in 2 cups whole wheat pastry flour (I grind mine from soft white wheat berries)
Fold in 2 cups grated zucchini and 3/4 cup semi-sweet chocolate chips.
Grease two bread loaf pans generously with vegetable shortening. Cut out parchment paper to fit the bottom of loaf pans and place in the bottom of pans. Grease the tops of those, too.
Fill both pans evenly with batter.
Place in oven for 60-70 minutes, or until toothpick inserted in center comes out clean.
You will need to loosen the sides with a knife to release from the pans once bread is out of the oven. This bread has a tendency to really stick to the sides!
Allow to cool and enjoy!