Zucchini-Applesauce Chocolate-Chip Loaf

By courtneyepowell

Ingredients

• Nonstick cooking spray
• 1 cup spelt flour, such as Bob's Red Mill
• 1 cup all-purpose flour
• 2 3/4 teaspoons baking powder
• 1 teaspoon coarse salt
• 3/4 teaspoon ground cinnamon
• 3 large eggs, room temperature
• 1/2 cup safflower oil
• 1/2 cup unsweetened applesauce
• 1 1/4 cups sugar
• 3 cups grated zucchini (from 1 large zucchini)
• 2 teaspoons pure vanilla extract
• 4 ounces bittersweet chocolate, finely chopped (about 3/4 cup)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Preheat oven to 350 degrees. Coat four 3-by-5 1/2-inch loaf pans with cooking spray. Line each with parchment, leaving 2 inches of overhang on long sides. Spray parchment.

STEP 2
Whisk together flours, baking powder, salt, and cinnamon in a bowl. In another bowl, whisk together eggs, oil, applesauce, sugar, zucchini, and vanilla. Stir in flour mixture until combined. Stir in chocolate.

STEP 3
Divide batter evenly among prepared pans, filling each three-quarters full (about 1 1/2 cups a pan). Bake until a tester inserted in centers comes out clean, about 45 minutes. Let loaves cool completely on wire racks before removing from pans. Loaves can be stored at room temperature up to 2 days.