Sunday Cooking - Chocolate Chip Zucchini Bread

I have gotten into a habit of doing some cooking on Sundays. I usually make a more involved dinner - anything that takes longer than 30 minutes is reserved for Sundays - and I also make some items for the week. Sometimes it's a frittata (the little boy does well with eggs and doesn't seem to mind veggies this way - here and here are a couple sample recipes), sometimes it's a freezable item such as veggie fritters, meatballs, or chicken apple bites. And sometimes it's muffins or bread. Making a bread is great, because it's a good snack for the boy and a good portable breakfast for K and me. Often it's Banana Bread, but I decided to try something different this time: Chocolate Chip Zucchini Bread. For some reason, I can't find the recipe online, so I thought I'd post the recipe manually. It's from Cooking Light, my favorite cooking magazine.

Chocolate Chip Zucchini Bread

1/4 C. sugar

3 T. vegetable oil

2 large eggs

1 C. applesauce

2 C. all-purpose flour

2 T. unsweetened cocoa

1 1/4 t. baking soda

1 t. ground cinnamon

1/4 t. salt

1 1/2 C. finely shredded zucchini (about 1 medium)

1/2 C. semisweet chocolate chips

Preheat oven to 350 degrees. Place first 3 ingredients in a large bowl; beat with a mixer at low speed until well blended. Stir in applesauce. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients, stirring well with a whisk. Add flour mixture to sugar mixture, beating just until moist. Stir in zucchini and chocolate chips. Spoon batter into a 9×5-inch loaf pan coated with cooking spray. Bake at 350 degrees for one hour or until wooden toothpick inserted in the center comes out almost clean. Cool in pan 10 minutes on a wire rack, then remove from pan. Cool completely on wire rack. Yield: 16 servings (yeah, right!)