dark chocolate zucchini bread

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I feel like this recipe is one of those see-it-to-believe-it things.

Or rather, eat it to believe it.

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But if there’s anything you can be sure absolutely sure of, it’s that everything must pass the very highest standards in amazing looks and taste to make it on this blog.

This is as moist and rich as it looks, with a decadent deep dark chocolate flavor…

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…while containing a heaping helping of vegetables…and barely any fat!

I tweaked this recipe for optimum healthiness by replacing vegetable oil with applesauce, cutting the sugar, and replacing half of the flour with whole wheat.

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To make it extremely chocolatey, I used dark chocolate chips, dutch processed cocoa, and espresso powder to enhance the taste even more.

This honestly tastes like a guilt-free chocolate cake.

Seriously. Bake it in a pan and you’ve got delicious fudgy brownies (almost).

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Chocolate Zucchini Bread

adapted from Sugared Whisk

1 1/2 cups shredded raw zucchini
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder, sifted
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup unsweetened applesauce
1/3 cup granulated sugar
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup dark chocolate chips
1 teaspoon espresso powder

Preheat oven to 350 degrees F and place oven rack in the center of the oven.  Grease a 9″x5″x3″ loaf pan and set aside.

Grate the zucchini, set aside.

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.

Beat the applesauce, sugars, eggs, and vanilla until well blended.  Fold in the grated zucchini.  Add the flour mixture, beating just until combined, then 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 to 65 minutes.

Cool for about 10 minutes, then remove the bread from the pan and cool completely on wire rack.

If you have extra batter, make some cute little muffins!

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