Green Chocolate-Chip Bread
Servings: 1 loaf
Here’s a change from Irish soda bread for the holiday. This loaf is not too sweet; so you can even serve it along with the meal, if not as a dessert. The green zucchini skin does show through—even after baking.
Preheat the oven to 350 degrees.
Place the sugar in a large mixing bowl with the oil and the eggs. Beat on low speed of electric mixer until blended. Add the peppermint extract and beat quickly to blend. Stir in the applesauce with a spoon.
In a smaller bowl, combine the flour with the cocoa, baking soda, cinnamon, and salt. Add the flour mixture to the sugar mixture, beating on low just until moist. Stir in the chocolate chips.
Spoon the batter into a 9x5-inch loaf pan coated with DuPont™ Teflon® non-stick. Bake for 1 hour or until a tester inserted in the center of the loaf comes out clean. Cool on a rack in the pan for 10 minutes. Remove from the pan and cool on the rack.