Decadent. Delicious. Chocolatey. Moist. And loaded with zucchini? Yep. Though you’ll hardly guess the zucchini is there. For this quick bread it provides a nice moist and tender texture without a ton of fat and then goes away. If you’ve never sampled chocolate zucchini bread I’d defintiely recommend it. If you’re trying to pull a fast one on zucchini haters I’d recommend you peel the zucchini first and finely shred it – then it completely disappears in the finished product. I don’t bother to peel mine and just shred it over a standard box grater. For some extra punch you can add chocolate chips or nuts.
Preheat oven to 350. Combine flours, baking powder, baking soda, cinnamon, cocoa and salt in a mixing bowl.
Combine zucchini, vanilla, oil, eggs, applesauce and sugar in a separate bowl, mixing well.
Pour wet ingredients into dry all at once. Stir until just combined.
Pour batter into either one large loaf pan or 2 small (I used 1 large). Level off the top and bake at 350 for about an hour, or until a toothpick inserted near the center comes out clean. Cool in the pan, then remove and store wrapped.