Chocolate Zucchini Bread

Ingredients

• 2 ounces unsweetened chocolate
• 3 eggs
• 1 1/2 cups sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1/2 cup low-fat sour cream
• 2 cups grated zucchini
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 tablespoons natural cocoa powder
• 1 cup miniature semisweet chocolate chips

Directions

1. 1

   Preheat oven to 350 degrees F (175 degrees C). Thoroughly grease two 9x5 inch loaf pans, 6 mini-loaf pans or a Bundt pan, with non-stick spray. Add some cocoa powder (NOT the amount in the ingredients; you'll use that later) to each pan and shake until well-coated; discard any excess powder.

2. 2

   In a microwave-safe bowl, microwave unsweetened chocolate at 50% for 30 seconds. Stir, then microwave at 50% for additional 30 second increments, stirring after each, until chocolate is about 80-90% melted (most microwaves will manage this amount of chocolate in 1-2 minutes total). Let stand 2 minutes, then stir again. If not fully melted at this point, microwave at 50% for 20 seconds more.

3. 3

   In a large bowl, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate; beat well.

4. 4

   In a second bowl, whisk together the flour, baking soda, salt, cinnamon, and 2 tbsp cocoa powder. Toss the chocolate chips in the dry ingredients until coated. Fold dry ingredients into wet ingredients until incorporated; do not overmix (a few streaks of flour are acceptable). Pour batter into prepared pans.

5. 5

   Bake in preheated oven for 60 to 70 minutes for regular loaf pans, 20 minutes for mini-loaf pans, 60-80 minutes for Bundt pan, or until a toothpick inserted into the center of a loaf comes out clean. Cool 20 minutes, then turn out onto a rack until completely cool.