Lightly oil two 9 x 5 inch loaf pans or 24 muffin cups.
Combine the eggs, sucanat (or raw sugar), applesauce, oil, and vanilla - mix well.
Combine the melted butter and cocoa to form a paste - add to the egg mixture and blend.
Mix together the flour, baking soda, salt and cinnamon. Add to the previous mixture and mix well.
Fold in the zucchini, chocolate chips and nuts (if using).
Pour the batter into greased pans and bake loaves for 1 hour and muffins for 25 - 30 minutes or until a fork inserted in the center comes out clean.
Cool for 10 minutes in the pans and then turn onto wire rack and cool completely.
Enjoy!
The Chocolate Zucchini Bread may be frozen once it is completely cooled.
Notes
Makes 2 loaves or 24 muffinsTips
If you have an abundance of zucchini during the summer months you can grate it then freeze it. Thaw it out then use it to make zucchini breads like this.
This gluten free chocolate zucchini bread can be frozen when cooled completely