Chocolate Zucchini Bread Recipe

Yesterday I posted about the chocolate zucchini bread thatMichelle posted, and how I changed it to a more friendly recipe. Here's the recipe as I modified it:

3/4 c. honey (will probably use agave nectar next time for lighter flavor and lower glycemic index)
3 T. flax meal and 1/2 c. boiling water (this replaces three eggs)
2/3 c. unsweetened applesauce
1/3 c. coconut oil
1 T. vanilla
2 1/2 c. whole wheat flour, ground halfway between bread and pastry
1/4 c. raw cocoa powder
1/3 c. raw carob powder
1 t. salt
1 t. baking soda
1/2 t. cinnamon
1/2 t. gluten (makes it fluffier using all that whole wheat)
1/4 t. baking powder
2 1/2 c. grated zucchini.

Mix it up, slap it into two loaf pans, and bake at 325 degrees for 45 minutes.

Now it's a nice vegan bread (if you use agave).

Nutrition wise, we're looking at: 123 cals per slice,
5.5 g fat (and all mediun chain fatty acids and omega 3's, can't beat that),
0 mg cholesterol
165 mg sodium
37 g carbs
7 g fiber
6 g protein

The original had: 137 calories
4g fat (trace sat fat)
26 mg cholesterol
165 mg sodium
23 g carbohydrate
1g fiber
3g protein