Chocolate Zucchini Bread

This was rich and delicious. I originally got this out of a Jan/Feb 1991 issue of Eating Well magazine. It is still rich, but a lot healthier than many similar versions. I admit to sometimes skipping the toasting of the nuts part, it is delicious with toasted nuts, but also delicious if you just add them plain.

• Ready In: 1 hr 15 mins
• Serves: 16
• Yields: 2 loaves

Ingredients

• 1⁄2 cup walnuts, chopped
• 2  cups all-purpose flour
• 1⁄4 cup  unsweetened baking cocoa
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  large eggs, beaten lightly
• 1 3⁄4 cups granulated sugar
• 3⁄4 cup applesauce
• 1⁄4 cup canola oil
• 1  teaspoon vanilla
• 1  ounce  unsweetened chocolate, melted and slightly cooled
• 2  cups zucchini, grated

Directions

1. Preheat oven to 350 F and have ready two lightly sprayed loaf pans.
2. Spread nuts in a pie plate and bake about 4-5 minutes, or until they just start to toast.watch these like a hawk or you might burn them.
3. Sift together flour, cocoa powder, baking powder, baking soda, and salt.
4. Mix together eggs, sugar, applesauce, oil,melted chocolate, and vanilla in another bowl.
5. Combine both mixtures using a wooden spoon, just to moisten all the ingredients.
6. Stir in the zucchini and the nuts.
7. Bake loaves for about 55-60 minutes or until a toothpick tests done.
8. Cool in pans on a rack.