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Chocolate Chip Zucchini Bread

(from Cooking Light magazine)

¾ cup sugar
3 T vegetable oil
2 large eggs

1 cup applesauce

2 cups flour
2 T unsweetened cocoa
1 ¼ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt

1 ½ cups finely shredded zucchini (1 medium)
½ cup semisweet chocolate chips (adding more is ok!)

cooking spray

Preheat oven to 350F

Place first 3 ingredients in a large bowl; beat with mixer at a low speed until well blended. Stir in applesauce.

Lightly spoon flour into dry measuring cups; level with knife. Combine flour and next 4 ingredients (through the salt), stirring well with a whisk. Add flour mixture to sugar mixture, beating until just moist. Stir in the zucchini and the chocolate chips.

Spoon batter into a 9x5-inch loaf pan coated with cooking spray. Bake for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool in pan for 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack.