Chocolate Zucchini Bread

I found a form of this recipe while looking for just a plain zucchini bread and decided to give it a try with my own twist. This is my recipe for chocolate zucchini bread, completely dairy free. My husband is lactose intolerant and hadn't had chocolate in years so he was thrilled to find that he could eat this with out any problem. This bread is quite sweet so if you would rather a more "mild" sweetness you can reduce the sugar to just 1 cup. Enjoy!
Chocolate Zucchini Bread
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1-1/2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
Egg replacer for 3 eggs
2/3 cup soymilk(I mostly use Almond milk)
3 cups shredded Zucchini
1 cup vegan semi-sweet chocolate chips(or carob chips)
1 cup chopped walnuts (optional)(or any nut you prefer)
1 teaspoon vanilla

Directions:

Preheat oven to 350 F. Spray 2-9x5" loaf pans with non-stick spray.

Combine all dry ingredients in a large bowl & mix well. Add vegetable oil & using a fork, stir. It will be dry but stir as well as possible. Then add the "eggs". Continue to mix. Add soy milk & Vanilla & stir until well blended. Add Zucchini, Chocolate Chips & Walnuts & blend them in. The mixture should be nice & smooth, moist looking.

Spoon into loaf pans. Bake 55-60 minutes(or 20 min. for muffins). Cool in pans for 10 minutes, then remove & cool completely.

Serves: 2 loaves

Yee-haw Cookies

Yee-Haw Cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Earth Balance (or other margarine), softened
1 cup white sugar
1 cup Brown sugar
Egg replacer for 2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup rolled oats
1/4-1/2 cup apple sauce
Any two of the following(you could do more than 2, we just always do 2)
2/3 cup semisweet chocolate chips(Optional)
2/3 cup chopped pecans(Optional)
2/3 cup shredded coconut
2/3 cup golden raisins

Directions:

Preheat oven to 350 degrees. Grease baking sheets. Mix flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream vegan margarine(Earth balance is my favorite) & sugar until light and fluffy. Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.

Gradually stir in the already-mixed dry ingredients. Stir in rolled oats, chocolate chips, and pecans. Drop by rounded teaspoonfuls onto the greased baking sheets.

Bake for 10-15 minutes(I found that 12 was perfect for how we our cookies, 15 makes them pretty crunchy). Allow cookies to cool 5 minutes before removing from baking sheets.

Serves: 5 dozen cookies
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I hope you enjoy them, I know we do!