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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 177.1
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 61.5 mg
  • Total Carbs: 26.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Dark Chocolate Zucchini Bread calories by ingredient
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Dark Chocolate Zucchini Bread

Submitted by: WINDY01

Introduction

A delicious way to use your bumper crop of zucchini! A delicious way to use your bumper crop of zucchini!
Number of Servings: 24

Ingredients

    2 1/2 Cups Whole Wheat Flour
    11/2 Cups Chocolate Chips
    1/4 C. unsweetened cocoa
    1 tsp baking soda
    1 tsp ground cinnamon
    3/4 C. Splenda Sugar Blend for Baking
    1/4 C. Canola Oil
    3/4 C. Apple sauce, Unsweetened
    2 Large Eggs
    1 tsp vanilla extract
    2 C. Shredded Zucchini
    1/4 C. Fat Free Plain Greek Yogurt

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Directions

1. Preheat the oven to 350 degrees F. Coat two 9x5 loaf pans with cooking spray.
2. Combine the flour, 1 Cup of the chocolate chips, the cocoa, baking soda, and cinnamon in a large bowl.
3. Place the remaining 1/2 Cup chocolate chips in a small microwaveable cup or bowl and melt in the microwave. (Oven power can vary, so microwave in 10 second intervals until the chocolate is easy to sitr.)
4. Stir together the melted chocolate, sugar blend, oil, eggs, and vanilla extract in another large bowl. Add the flour mixture and stir until thoroughly combined. Add the zucchini and yogurt in alternating batches, stirring well after each addition. The batter will be very thick.
6. Divide the batter between the 2 loaf pans and bake for 1 hour. Cool in the pans on a rack for 10 minutes then turn out of the pans onto the rack to cool completely. Cut each loaf into 12 slices.

Makes 24 slices.


Number of Servings: 24

Recipe submitted by SparkPeople user WINDY01.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I LOVE it! Thank you Windy. - 7/24/10

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  • I added an egg because I'd just done a zucchini bread which crumbled excessively. Maybe it wasn't necessary, but the end result had a very nice texture. I used regular yogurt because that is what I had. It is delicious. - 9/6/11

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  • I, too, used Stevia in place of Splenda. This is a wonderful bread, and I will definitely make it again. - 5/9/11

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  • I substituted eggbeaters for the two eggs and baked the loaves fifteen minutes longer to reduce the moisture, and it came out well. I'll be baking more to give as holiday gifts. - 12/9/10

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  • I substituted Stevia for the "not-so-splendid" Splenda because I do not use artificial sweeteners. My 9-year-old boy declared it was delicious! - 8/29/10

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  • delicious - 8/1/10

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