Chocolate Zucchini Bread

It's that time of year again.... zucchini is growing in the garden and I am thinking of creative ways to use it up! This delightful bread will satisfy the chocolate craving without doing damage to the waistline! This is perfect for a light summer dessert, snack or breakfast!

Makes 2 loaves ( 24 slices total- 12 slices per loaf) ( 1 piece = 3 points +)

• 1-1/2 c. flour
• 1/2 c. white- whole wheat flour ( I use King Arthur brand)
• 1/3 c. unsweetened cocoa powder
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 c. egg beaters
• 1-1/2 c. sugar
• 3/4 c. unsweetened applesauce
• 1/4 c. nonfat Greek yogurt ( I used Dannon Light and Fit Vanilla Greek Yogurt)
• 1 tsp. vanilla
• 1 oz. semisweet chocolate, melted
• 2 c. grated zucchini
• 1/2 c. semisweet chocolate chips

Preheat oven to 325 and spray two 8-1/2 x 4-1/2 inch bread pans with nonstick spray.

In a large bowl, whisk together the first six ingredients ( through salt). 
In another bowl, whisk together sugar with the next 4 ingredients ( through melted chocolate). 
Add the wet ingredients to the dry, stirring until just combined. Fold in zucchini.
Spoon batter into prepared pans. Sprinkle with chocolate chips.

Bake at 325 for 50-60 minutes or until a toothpick inserted near the center come out clean. Let cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.