Holy Zucchini....and a recipe!

Linking up today at Townsend House, The Chicken Chick! and the Homestead Barnhop!

It is safe to say we have A LOT of zucchini right now....so much, that I don't exactly know what to do with it all.  After our vacation, we ended up with several oversized zucchini.  What's a girl to do?  Make zucchini bread, of course!  First up....a CHOCOLATE ZUCCHINI Bread!  I adapted this recipe from Weelicious.

Ingredients:

1. 1 cup all purpose flour
2. 1 cup whole wheat flour
3. 1/3 cup unsweetened cocoa powder
4. 1 teaspoon baking soda
5. 1 teaspoon baking powder
6. 1/2 teaspoon salt
7. 1 teaspoon vanilla extract
8. 1/2 cup canola oil
9. 2 eggs, whisked
10. 1 cup applesauce
11. 1/2 cup honey
12. 2 cups zucchini, finely grated

Directions:

1. Preheat oven to 350° F.
2.  In a bowl, combine the first 6 dry ingredients.
3. In a separate bowl, beat the vanilla, oil, eggs, applesauce and honey until combined.
4. Combine the dry ingredients into the wet and then stir in the grated zucchini.
5.  Pour the batter into two greased loaf pans.
6. Bake for 45 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes, then remove bread from the pan and cool completely.
8. Serve.

I usually serve a loaf and freeze a loaf.  It's a great snack to pull out when company comes and my kids love it so it doesn't last long!