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Chocolate Zucchini Bread
Source: Eating Well



Rating:
Prep Time: 45 minutes
Cook Time: 105 minutes
Difficulty: Difficult

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Chocolate Zucchini Bread
0 1/2 cup  chopped walnuts
0 1/2 tsp  low sodium baking powder
0 1/2 tsp  baking soda
0 1/2 tsp  salt
0 cup  sugar
0 1/4 cup  canola oil
1 tsp  vanilla extract
Directions
  1. Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
  2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
  4. Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.e the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

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