Thursday, Apr 26, 2018
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Chocolate Chip Zucchini Bread

3/4 cup sugar

3 tablespoons vegetable oil

2 large eggs

1 cup applesauce

2 cups all-purpose flour

2 tablespoons unsweetened cocoa

1 1/4 teaspoons baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups finely shredded zucchini (about 1 medium)

1/2 cup semisweet chocolate chips

Cooking spray

Preheat oven to 350 degrees. Place sugar, oil and eggs in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and cocoa, soda, cinnamon and salt, stirring well with a whisk. Add flour mixture to sugar mixture beating just until moist. Stir in the zucchini and chocolate chips. Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack and remove from pan. Cool completely on wire rack.

Yield: 16 servings

Source: Jean Neshkoff and Cooking Light magazine

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