My giant zucchini that I picked from my garden today inspired me to try a new zucchini recipe. I have tons of zucchini recipes on my site that I rotate frequently but I've never tried baking bread with it. I found this recipe on Eating Well and reduced the sugar to 1 cup. This recipe replaced most of the fat with apple sauce so it's low in fat, yet is very moist. If you don't like nuts, you can replace them with chocolate chips.
Chocolate Zucchini Bread
Servings: 16 slices • Serving Size: 1 slice • Old Points: 4 pts • Points+: 4 pts
Calories: 190.4 • Fat: 8.1 g • Protein: 4.1 g • Carb: 27.8 g • Fiber: 2.4 g • Sugar: 14.4 g
Sodium: 147 mg
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa, preferably Dutch-process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 large eggs, lightly beaten
- 1 cup sugar
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz unsweetened chocolate, melted
- 1/2 cup chopped walnuts (1 3/4 ounces)
- 2 cups grated zucchini (1 medium)
- Baking spray
Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and walnuts. Pour the batter into the prepared pans.
Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.