Chocolate Zucchini Bread

Directions

1. 1
   Note*: grate zucchini and squeeze in paper towels to extract as much juice as possible before measuring. Preheat oven to 350°F.
2. 2
   In a large mixing bowl, combine eggs, sugar, oil, apple sauce, and vanilla extract, and mix until well blended.
3. 3
   In a small saucepan, melt 2 Tbsp butter, add 6 Tbsp cocoa powder, blend together until smooth, and set aside to cool.
4. 4
   If desired, peel the zucchini (we don't), grate it, and squeeze out and discard as much juice as you can before measuring.
5. 5
   Add zucchini and cooled cocoa mixture to the large mixing bowl, and blend well.
6. 6
   Sift together the 2 cups flour, baking soda, salt, and cinnamon.
7. 7
   Add dry ingredients to the batter, and stir only enough to blend in all the dry ingredients; do not over-mix.
8. 8
   In another small bowl, coat the chocolate chips with the 2 Tsp flour.
9. 9
   This helps prevent them from sinking to the bottom of the pan.
10. 10
    Stir the flour-coated chocolate chips into the batter.
11. 11
    Spoon the batter into 2 generously greased and floured 9x5x3-inch loaf pans, and bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
12. 12
    Cool in the pans for 5-10 minutes, remove from pans, and continue to cool on a wire rack.