Chocolate Chip Zucchini Bread

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1809024

Yield

16 servings (serving size: 1 slice)

Variation: Zucchini Blondie muffins:
Omit cocoa powder and chocolate chips
Along with cinnamon, add a sprinkle of ginger, cloves, black pepper, and nutmeg
Substitute sea salt for regular salt
Add half a bag of butterscotch chips
Bake for 21 minutes and allow to cool in muffin tins before removing (the butterscotch chips are really sticky, but delicious)

Ingredients

• 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

Preparation

Preheat oven to 350°.
Place first 3 ingredients 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 the next 4 ingredients (through 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 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.