I tend to enjoy cooking more as you can adjust the taste as you go and have more control throughout the process of a dish during the cooking process.
Preheat the oven to 350 degrees F. Grease a 9×5 inch loaf pan with cooking spray.
Shred zucchini. Using paper towels press as much moisture you can from the zucchini.
In a large bowl, whisk together the eggs, applesauce, brown sugar, and vanilla until smooth.
In a separate bowl, sift together whole wheat flour, all-purpose flour, salt, baking soda, baking powder, and cinnamon.
Add the dry ingredients to the wet ingredients, a little at a time, mixing until well combined.
Fold in the chocolate chips until they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Bake for 50-55 minutes, until a toothpick inserted in the middle and comes out clean.
Remove the bread from the oven, and let it cool for 10-15 minutes before taking it out of the loaf pan.
FOR DETAILED RECIPE, VISIT JULIE HARRINGTON