Chocolate Chip Zucchini Bread

Even though we quit the CSA a week or so ago, my kitchen is still over run with summer squash, including 2 zucchini. In an effort to rid us of these vegetables, I decided it was time to try my hand at chocolate chip zucchini bread. I used a recipe by Paula Deen, but as she is definitely not known for being health conscious, I had to make several *adjustments* to her recipe.

How would I describe this bread? Moist, super chocolatey, and decadent. Enjoy!

Here is my significantly healthier, but still not healthy, version.

Chocolate Chip Zucchini Bread
Adapted from Paula Deen's recipe
Printable recipe

Ingredients
3 cups whole wheat flour
1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
3 eggs
2 cups sugar
1 cup unsweetened applesauce
2 teaspoons vanilla extract
2 medium zucchinis, shredded (about 2-2.5 cups)
1 twelve ounce bag milk chocolate chips
Directions
Pre-heat oven to 350*. Grease two 9x5" loaf pans and line the bottoms with parchment paper.

Stir together first six ingredients.

In a separate bowl, whisk the eggs until fluffy. Add in the sugar and continue to whisk until well incorporated. Add in the vanilla and applesauce and stir to combine.


Pour the egg mixture into the dry ingredients and mix. Make sure to incorporate any dry ingredients at the bottom of the bowl. Add in the zucchini and chocolate chips and mix until thoroughly combined.



Pour the batter into the two loaf pans, filling each about halfway.

Bake for approximately 50 minutes, or until tester comes out clean. Cool and serve.

I bet this would be great with some Nutella spread across each slice of bread. Mmmmmmm!