Chocolate Chip Zucchini Brea

Makes one 10×5 inch loaf

2 small (or 1 large) zucchini, grated
3/4 cup applesauce
1/4 cup olive oil
2 eggs
1/2 cup sugar
1/4 cup brown sugar, packed
1 cup whole wheat flour (about 4 ounces)
1 cup unbleached all-purpose flour (about 4 1/2 ounces)
1/2 cup wheat germ
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
1 cup semisweet chocolate chips (about 6 ounces)

1. Preheat the oven to 350º F. Coarsely grate the zucchini, with the peel still on, into a medium bowl. Mix in the applesauce, olive oil, eggs, and sugars, stirring with a fork to blend until well combined.

2. Whisk together the flours, wheat germ, flaxseed, baking soda, baking powder, salt, cinnamon, and allspice. Add the zucchini mixture, and stir until the dry ingredients are just moistened. Fold in the chocolate chips, taking care not to overmix the batter.

3. Scrape batter into an oiled or buttered 10 x 5 inch loaf pan. Bake at 350º F for 1 hour, or until fully baked (a wooden skewer or toothpick comes out almost clean, or the top feels slightly firm when pressed). Cool in pan 10 minutes, then turn out onto a wire rack to cool completely.



Notes:
1. This bread makes really excellent muffins. Bake for 35 to 40 minutes instead, and check to make sure they don’t get overdone.

2. If you have white whole wheat flour, you can use that to replace both flours (2 cups, or 8 1/2 ounces). You’ll get the lightness of an all white flour bread, but the added nutrition of a whole wheat bread.