Double Chocolate Zucchini Loaf

It's harvest time and the zucchini's are here.  I have a huge one and decided to make this loaf. Although it required 2 cups of shredded zucchini, it hardly made a dent in it.  More zucchini recipes will be on the way lol.  This is a very decadent loaf.  I reduced the amount of sugar and replaced the oil with half oil and half unsweetened applesauce.  I also used unsweetened chocolate chunks.

This recipe is of the many great recipes from Ricardo's Cuisine magazine.

1 1/4 cups of all-purpose flour
1/4 cup of cocoa powder
2 tsp. baking powder
1/2 tsp. of baking soda
3/4 cup of sugar
1/2 cup of vegetable oil
1  egg
2 cups of grated zucchini
4 oz. of dark chocolate, chopped

In a bowl, combine flour, cocoa powder, baking powder and baking soda.

In a larger bowl, whisk together sugar, oil and egg until smooth.  Using a spatula, stir in zucchini and dry ingredients.  Set aside 2 tbsp. of the chopped chocolate for the topping and add the remaining to the batter.  Pour into a greased loaf pan and sprinkle with reserved chocolate.

Bake for one hour in a preheated oven at 350 degrees F.