This moist and cake-like chocolate chip zucchini quick bread is the perfect way to make sure you are eating your vegetables but still enjoying a sweet treat. Make these as muffins or mini muffins for an on-the-go snack or to pack in school lunches. Adjust the size pan and cooking time as directed below.

3/4 cup granulated sugar

3 tablespoons vegetable oil

2 large eggs

1 cup applesauce

2 cups (8 oz or 280g) Better Batter Gluten Free All Purpose Flour

2 tablespoons unsweetened cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups finely shredded zucchini (about 1 medium)

1/2 cup chocolate chips (chocolate chunks work great in the bread loaf, mini chocolate chips are awesome in mini muffins) – we recommend Enjoy Life

Cooking spray

Preheat oven to 350°.

Place first 3 ingredients in a large bowl of a stand mixer; beat with a mixer at low speed until well blended. Stir in applesauce.

Combine Better Batter flour and the next 4 ingredients (through salt), stirring well. Add flour mixture to sugar mixture, beating just until moist. Stir in the zucchini and chocolate chips.

Spoon into your loaf or muffin pan of choice, coated with cooking spray:

-9 x 5-inch loaf pan bakes for 55 – 60 minutes or until a wooden pick inserted in center comes out almost clean. You may need to tent with foil to keep from browning too much the last 30 minutes of baking time. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on wire rack.

-12-cup muffin pan bakes for 16 – 18 minutes

– mini-muffin pan bakes for 9-11 minutes, makes 4 dozen