Gluten-Free Double Chocolate Zucchini Bread (or Muffins)

Ingredients:

1 1/2 C Shredded Zucchini
1 C Pamela's Gluten-Free Bread Mix (or other GF Flour Blend)
1/2 C Cocoa Powder
1 t Baking Soda
1/4 t Baking Powder
1/4 t Salt
1/2 t Cinnamon
1/4 C Light Flavored Olive Oil
1/4 C Applesauce
1/2 C Turbinado Sugar (or Pure Cane Sugar)
1/4 C Brown Sugar
2 Eggs
1 t Vanilla Extract
1/2 C Chocolate Chips

Directions:

Preheat oven to 350 degrees.

Grease a standard loaf pan or muffin pan.

Squeeze excess moisture out of zucchini.

In a large bowl, mix oil, applesauce, sugars and vanilla.

Stir in eggs and zucchini.

In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt and cinnamon.

Add dry ingredients to wet ingredients and stir until just combined.

Fold in chocolate chips.

Pour batter into prepared pan.

Bake 45-50 minutes for loaf or 15-20 minutes for muffins.

Remove from oven and cool in pan for 10 minutes before removing to cool completely on cooling rack.

Yield: 1 Loaf or 12 Muffins

Note: Hot chocolate mix can be used instead of cocoa powder. Use 1/2 C hot chocolate mix but reduce sugar by half.

* Adapted from http://www.gracefullittlehoneybee.com/double-chocolate-zucchini-bread/