Chocolate Zucchini Bread

Put the grated zucchini into a colander and put it into the sink to drain while preparing the remaining ingredients.

Preheat the oven to 350 F. Spray two 9×5 loaf pans with Pam baking spray. Set pans aside.

Whisk together both flours, cocoa powder, baking soda, salt and cinnamon in a mixing bowl; set aside. In a large mixing bowl beat the granulated sugar, brown sugar and eggs until creamy and light. Add the espresso granules, applesauce, and vanilla extract. Turn the mixer on low and gradually add the melted butter. Once all the butter is added, turn the mixer speed to medium and blend until all ingredients are incorporated.

Add the grated zucchini into the sugar mixture and blend using a spatula. Add the flour mixture in two batches blending with the spatula until smooth after each addition. Then mix in the chopped dark chocolate chips if desired.

Pour the batter into the two prepared loaf pans and bake immediately for 45-50 minutes. Check the loaves after 45 minutes using a toothpick inserted in the center. If the toothpick comes out clean, the bread is done. Do not over bake!

Remove the pans from the oven and set them on a rack. Cool the zucchini bread in the pan until no longer hot. Remove the loaves from the pan and allow the bread to cool completely. Store in an airtight container or freeze for later use.

Slice and serve.

Notes: You can use all all-purpose flour and/or substitute equal parts butter for the applesauce, and, if you prefer less chocolate, use 1/2 cup cocoa instead of 2/3 cups.

Recipe inspired by Simply Recipes.