Decadent Double Chocolate Zucchini Bread

Revised from a recipe that had a whole cup of oil in it, this one is lower in fat, yet still moist and delicious, more like chocolate cake than zucchini bread--a serving of vegies and a decadent chocolate escape, all in one! I use Mexican vanilla and Ghirardelli dark chocolate chips for more intense flavor. You can make them in smaller loaves and give them as gifts, or freeze for later.

• Ready In: 1 hr 20 mins
• Serves: 20
• Yields: 2 loaves

Ingredients

• 2  baking chocolate squares, melted
• 1⁄4 cup  cocoa
• 2  eggs
• 2  egg whites
• 1 1⁄4 cups sugar
• 1⁄3 cup  vegetable oil
• 1⁄3 cup low-fat vanilla yogurt
• 2 1⁄2 cups  grated zucchini
• 1  teaspoon vanilla extract
• 1  cup whole wheat flour
• 1  cup all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 3⁄4 cup  semi-sweet chocolate chips or 3⁄4 cup  dark chocolate chips

Directions

1. Preheat oven to 350 degrees F.
2. Spray two 9x5-inch loaf pans with cooking spray.
3. In a large bowl, combine chocolate, cocoa, eggs, egg whites, sugar, oil, yogurt, zucchini, and vanilla. Beat well.
4. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
5. Pour batter into prepared pans.
6. Bake in preheated oven for 60-70 minutes, or until a knife or toothpick inserted into the center of a loaf comes out clean.