2cupsgrated zucchini (from about 1 medium zucchini)
Instructions
Preheat the oven to 325°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with nonstick cooking spray.
Place walnuts in a pie pan and toast in oven until fragrant, 5 to 7 minutes. Let cool.
In a medium bowl whisk together the flours, cocoa powder, baking powder, baking soda, and salt.
In a large bowl whisk together the eggs, sugar, applesauce, oil, vanilla, and chocolate until thoroughly combined. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in the zucchini and walnuts. Divide batter evenly among prepared baking pans, smoothing the tops.
Bake for about 55 minutes, or until a skewer inserted in the center comes out clean. Let the loaves cool in baking pans on wire racks for 10 minutes before inverting the loaves onto the wire racks to cool completely. Loaves can be stored well-wrapped at room temperature for 1 to 2 days or frozen for up to 1 month.