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1/2 cup chopped Walnuts
1 cup all-purpose Flour
1 cup Whole-Wheat Flour
1/4 cup Unsweetened Cocoa, preferably Dutch-process
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
3 large Eggs, lightly beaten
1½ cups Sugar
3/4 cup unsweetened Applesauce
1/4 cup Canola Oil
1 teaspoon Vanilla Extract
1 ounce Unsweetened Chocolate, melted
2 cups grated Zucchini
Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with
cooking spray.
Spread walnuts on a cookie sheet and bake until fragrant, 5 to 7 minutes.
Set aside to cool.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking
soda and salt in a large bowl.
Whisk eggs, sugar, unsweetened applesauce, oil, vanilla and melted
chocolate in another large bowl until blended. Add to the dry ingredients
and stir with a rubber spatula until just combined. Fold in zucchini and the
reserved walnuts. Spoon the batter into the prepared pans, smoothing the
tops.
Bake the loaves 55 to 60 minutes, or until the tops are golden and a
skewer inserted in the center comes out clean. Let cool in pans on a wire
rack for 10 minutes. Invert onto rack and cool completely.
Makes two loaves
Chef Robert Stritz
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