Double Chocolate Zucchini Bread

Topping

¼ cup light brown sugar

¼ cup granulated sugar

½ teaspoon cinnamon

Bread

½ cup unsweetened, unflavored applesauce

2 cups all-purpose, unbleached flour

2 teaspoons instant espresso powder

½ teaspoon salt

1½ teaspoons baking soda

6 tablespoons unsweetened Dutch-process cocoa powder

¾ cup mini-morsel chocolate chips

¼ cup olive oil

1 cup granulated sugar

¼ cup dark brown sugar

3 large eggs

½ cup reduced-fat sour cream

2 teaspoons vanilla

3 cups (18 ounces) grated zucchini

Place the oven rack in the center position and heat the oven to 350 degrees. Using a vegetable oil spray with flour, lightly spray the bottom and sides of two 9-inch by 5-inch loaf pans; set aside.

In a small mixing bowl mix together topping ingredients. Set aside.

Pour applesauce into a wire mesh strainer and set over a deep bowl to drain.

Add flour, espresso powder, salt, baking soda and cocoa powder to a medium mixing bowl and whisk together until combined, about 30 seconds. Add chocolate chips to a small mixing bowl, sprinkle with 2 tablespoons of the flour mixture and stir and fold until coated with flour; set aside.

Measure out ¼ cup drained applesauce and add it to a large mixing bowl along with the olive oil and sugars; beat at medium-high speed until light and fluffy, about 2 to 3 minutes. Stop the mixer, scrape down the bowl's sides and add eggs, sour cream and vanilla. Mix at medium speed until well combined, about 1 to 2 minutes.

If using a stand mixer, remove the bowl from the stand, add flour mixture and using a large rubber spatula to stir and fold until blended-in. Add zucchini and stir and fold until combined. Finally, stir and fold in the chocolate chips.

Divide batter equally between the two pans; leveling the tops. Divide and sprinkle the topping as evenly as possible over the batter and bake 50 minutes. Insert a toothpick into the center of each loaf and if it comes out clean, it's done. It is OK if a few crumbs stick to the toothpick.

Remove the breads from the oven and place on a wire rack to cool for 15 minutes. Turn the breads out of the pans and allow to cool completely.

Serves 16 (eight per loaf).

Nutrition values per serving: 239 calories (30 percent from fat), 7.9 g fat (2.8 g saturated), 40.3 g carbohydrates, 1.1 g fiber, 3.9 g protein, 44 mg cholesterol, 137 mg sodium.