As you know, I have LOTS of zucchini around here.  I’ve been using it up by making lots of zucchini bread and giving it away or freezing it for later.  Last night, I really wanted to make these chocolate zucchini muffins again, but I wanted it in loaf form because it doesn’t take up so much freezer space, and I was also in the mood for a little experimantation.  So, I took the chocolate zucchini muffin recipe and smooshed it with the zucchini bread recipe from The Joy of Vegan Baking and came up with this Chocolate Zucchini Bread hybrid.  And it is soooo delicious!

Chocolate Zucchini Bread

(makes 2 loaves)

Wet

2 ripe bananas, mashed well

1/2 cup canola oil

1/2 cup unsweetened applesauce

1 TB white distilled vinegar

2 cups sugar

2 cups grated zucchini

2 tsp vanilla extract

Dry

3 cups flour (I used 1.5 cups whole wheat pastry and 1.5 cups all-purpose)

2 tsp cinnamon

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

1/2 cup vegan chocolate chips

Preheat oven to 325 degrees.  Prepare 2 loaf pans by spraying them with non-stick spray and set aside.

In a large bowl, combine all of the wet ingredients and mix well.  In a separate bowl, either sift together the dry ingredients (minus the chocolate chips) or use a whisk to break up any clumps.  Mix everything together well.  Add dry ingredients to wet ingredients and stir until just combined.  Divide evenly between the 2 loaf pans and bake for 60-70 minutes or until a tester comes out clean.