Chocolate Zucchini Bread

1 whole egg plus 1 egg white
1/2 cup vegetable oil (I used 1/4 cup canola oil and 1/4 cup natural apple sauce)
1 cup sugar (I used 1/2 cup granulated sugar and 1/4 cup agave nectar)
1/2 tbsp GF vanilla extract
1 cup shredded zucchini, about 1 small-medium zucchini
1 1/4 cup (5 oz or 141g) better batter gluten free flour
1/4 cup cocoa powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/8 tsp. baking powder

In a large mixing bowl beat eggs, oil, apple sauce, sugar and vanilla.
Add zucchini and mix

Add dry ingredients and mix well.

Pour into greased loaf pan

Bake at 350 for 50 – 60 minutes, or until bread tests done, I use the tooth pick method.

Cool and slice

Yield, One regular sized loaf.