Dark Chocolate Zucchini Bread

Yield: 16 servings

Serving size: 1 slice


1¼ cup whole-wheat white flour
1¼ cup all purpose flour
¾ cup baking cocoa
¼ cup sugar
1¼ teaspoon baking soda
1¼ teaspoon cinnamon
½ teaspoon salt
½ teaspoon baking powder
3 eggs
2 cups grated zucchini
1 cup plain, nonfat Greek yogurt
⅔ cup unsweetened applesauce
1½ tablespoons vanilla

Preheat the oven to 325° F and grease two 8-inch loaf pans with nonstick cooking spray.
In a large mixing bowl, whisk together all of the dry ingredients.
In another medium mixing bowl, whisk the eggs, and then add the zucchini, yogurt, applesauce and yogurt. Stir to combine.
Stir the wet ingredients into the dry ingredients, and stir until just combined, being careful not to over mix.
Evenly pour the batter between the two prepared loaf pans and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the loaves to cool on a cooling rack for 10 minutes before flipping the bread out of the pan. Let the bread cool completely before slicing. Dust with optional powdered sugar as desired.