Chocolate Zucchini Bread
Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.Advertisement
Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
Make Ahead Tip: The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat