Chocolate Zucchini Bread

1		small zucchini, unpeeled
1-1/2  cups		all-purpose flour
1/2  cup		cocoa powder
2  teaspoons		baking powder
1/2  teaspoon		salt
1  cup		granulated sugar
1/4  cup		vegetable oil
1/4		unsweetened apple sauce
2		eggs
3/4  cup		milk

Tip: Click on the ingredient links to learn the nutritional information for all the Chocolate Zucchini Bread ingredients. The serving size for any ingredient in Chocolate Zucchini Bread may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350F. Spray loaf pan with non-stick spray.

Grate zucchini, using the large holes on the grater. Grated zucchini should measure about 1 cup.

Stir flour with cocoa, baking powder and salt in medium bowl. Using a wooden spoon, beat sugar with vegetable oil/apple sauce in a large bowl until creamy. Beat in eggs 1 at a time until smooth. Stir in one-third of the flour mixture, then half of milk. Repeat additions, ending with flour mixture. Stir in zucchini. Scrape batter into pan, smoothing top.

Bake in centre of oven until a cake tester inserted into centre of loaf comes out clean, usually 50-60 minutes. Let stand 10 minutes then carefully turn loaf onto a rack to cool. Loaf will keep well at room temperature for up to 3 days or frozen up to a month.