Double Chocolate Zucchini Bread

Another Pinterest find. We made a double batch last week and shared it with friends. I always undercut the amount of sugar these kinds of recipes call for, if I have home made applesauce I sub in no more than half of the oil it calls for and I'm terrible at adjusting for high altitude. Even with all those changes, it still turned out great. Making another double batch this weekend.

From Under the High Chair.

1/2 c. cake flour
1/2 c. whole-wheat flour
1/2 c. unsweetened cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 c. canola oil (or half oil and half applesauce)
1 c. sugar
2 large eggs
1 tsp. vanilla extract
1 1/2 c. shredded, raw zucchini
3/4 c. mini semi-sweet chocolate chips

Preheat oven to 350 degrees and place rack in the center of the oven.
Grease, or spray with nonstick vegetable spray, a 9x5x3″ loaf pan and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon and set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugar, eggs, and vanilla extract until well blended – about 2 minutes.
Add the flour mixture, beating just until combined.
Fold in the grated zucchini then fold in the chocolate chips.
Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55-65 minutes.
Place on a wire rack to cool for 10 minutes, then remove the bread from the pan and cool completely.
You can store extras in the freezer.