Chocolate Zucchini Loaf Cake

Chocolate Zucchini Loaf Cake

2/3 c. all-purpose flour ( I used 1C. GF flour... of course)

1/3. c. whole wheat flour

1/2 c. unsweetened cocoa powder

1 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1 tsp. ground cinnamon ( I used Penzey’s Vietnamese)

1 1/2 c. shredded raw zucchini

1/4 c. vegetable oil

1/4 c. applesauce

1/2 c. granulated sugar

1/2 c. brown sugar

2 large eggs

1 tsp. vanilla extract

3/4 c. semi sweet or dark chocolate chips (optional- I used mini chips)

1. preheat oven to 350 and grease a loaf pan. sift together first 7 ingredients. set aside.

2. using a hand mixer, beat the oil, applesauce, sugars, eggs, and vanilla for about 2 min.

3. fold in zucchini, add the flour mixture, beating just until combined. fold in chocolate chips.

4. pour mixture into prepared pan and bake for 55 to 65 minutes, or until toothpick comes out clean.

5. remove from oven and place pan on a wire rack to cool for at least 15 min. then transfer from pan to wire rack and let cool completely. store in fridge when cool.

serve warm with vanilla ice cream. or straight out of the fridge, with fresh strawberries. (Raspberries would be better with this I think.)

* I squeezed some of the water out of the zucchini after I shredded it as it seemed like it would make the cake too moist.