Double Chocolate Zucchini Cake

2 ½ Cups of flour (your preference i.e. whole wheat, almond meal, oat flour, gluten free…)

½ Cup cocoa

1 tsp baking soda

½ tsp baking powder

1 Cup Dark Agave Nectar

3 Eggs (Or the equivalent of liquid egg white)

2 tsp vanilla extract

1 Cup unsweetened applesauce

2 Cups packed grated zucchini (remove the skin)

1 ½ Cups dark chocolate chips (70% or more)

Combine  flour, cocoa, baking soda and baking powder in a large mixing bowl and set aside.

In a medium mixing bowl beat the eggs and agave nectar.  Add in the applesauce and vanilla extract, combine for a few minutes.

Blend your dry and wet mixtures together to form the consistency of brownie batter.

Add your zucchini and continue blending for a few minutes.

Stir in the chocolate chips.

Coat 2 loaf pans with non-stick spray.

Pour the batter into the sprayed pans. 

Bake in a preheated 350 degree oven for 50-55 minutes.  Test for doneness using a butter knife.

Let cool for 20 minutes before removing from the pan.