Chocolate Zucchini Bread

Can you tell I do indeed have a lot of zucchini from my garden? 

Adapted from Taste of Home

• 1-1/4 cups sugar
• 3 eggs
• 1 cup unsweetened applesauce
• 3 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup cake flour
• 1/2 cup baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 2 cups shredded peeled zucchini

In a large bowl, beat the sugar, eggs, applesauce, and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves