This is so good and rich. The batter is quite thick and I added 1/4 cup milk. I have so much zucchini from the garden that I made 8 loaves of this bread for the freezer. Great for school lunches.
Ingredients 1 egg and 2 egg whites
1/4 cup honey (or agave)
1/4 cup applesauce
1/4 cup coconut oil
1/4 cup brown sugar
1/2 tablespoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup cocoa powder
1/2 teaspoon cinnamon
1 2/3 cup whole wheat flour (I used white whole wheat)
2 cups zucchini, grated
2/3 cup dark chocolate chips (Shaken in 1 tablespoon flour – this prevents chips from sinking to the bottom of the bread)
Preheat oven to 350 degrees.
In a large bowl, use an electric mixer to beat together egg, egg whites, agave, applesauce, coconut oil, brown sugar and vanilla extract. Add baking soda, baking powder, cinnamon and whole wheat to the mix and beat just until combined.
Carefully fold in grated zucchini and chocolate chips.
Pour batter into a lightly greased loaf pan and bake for 60 minutes or until center is fully cooked. (You can check doneness by using a toothpick stuck in the middle. If it comes out batter free, you are good!)