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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 257.3
  • Total Fat: 7.0 g
  • Cholesterol: 18.7 mg
  • Sodium: 271.1 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 4.6 g

View full nutritional breakdown of Double Chocolate Zucchini Banana bread ( Sept 4 2010) calories by ingredient
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Double Chocolate Zucchini Banana bread ( Sept 4 2010)

Submitted by: CCKELLY3

Introduction

This makes 2 loaves-- each about 2 lbs-- of bread in 9x5x3 bread pans. You will have about 6-7cups of the batter, depending on how generous you are adding the cups of shredded zucchini (I was very generous).

Due to the reduction of sugar, the replacing of most of the fat with banana and also, the losing some of the rise and cake quality by substituting egg whites for the whole eggs (plus I didn't have baking powder so added a bit more baking soda,) this is going to be denser and more moist than a normal zucchini loaf-- there's almost a pudding like quality to the center, so make sure it is thoroughly baked-- the top will be firm to the touch and spring back and the sides will have just begun to pull away from the edges of the pan.
The traditional recipes call for at least 1 cup of oil and
This makes 2 loaves-- each about 2 lbs-- of bread in 9x5x3 bread pans. You will have about 6-7cups of the batter, depending on how generous you are adding the cups of shredded zucchini (I was very generous).

Due to the reduction of sugar, the replacing of most of the fat with banana and also, the losing some of the rise and cake quality by substituting egg whites for the whole eggs (plus I didn't have baking powder so added a bit more baking soda,) this is going to be denser and more moist than a normal zucchini loaf-- there's almost a pudding like quality to the center, so make sure it is thoroughly baked-- the top will be firm to the touch and spring back and the sides will have just begun to pull away from the edges of the pan.
The traditional recipes call for at least 1 cup of oil and

Number of Servings: 18

Ingredients

    3-3 1/2 cups grated zucchini
    1 large egg
    1/2 cup egg beaters or egg whites
    4 Tbsp butter
    2-3 medium, very ripe (all brown) bananas, mashed
    --when mixed with the melted butter, you should have 1 cup total
    1 cup white sugar
    1/2 cup splenda for baking
    1 tbsp blackstrap molasses
    3 cups all purpose flour
    1 1/2 tsp baking soda
    3 tbsp special dark hershey's cocoa powder
    1 tbsp cinnamon
    1 tsp salt
    8 ounces chocolate chips


Directions

Makes 2 loaves, each about 2lbs with 9-10 generous slices.

Preheat the oven to 325 and put a rack in the center of the oven.

1. Grease well 2- 9x5x3 bread loaf pans. I used one dark metal and one glass- the glass took a little longer to cook and stuck a bit on the bottom, and had to be eased out. Grate the zucchini into a bowl and set aside, some of the liquid will drain off as it sits.

2. Mix the mashed bananas with 4 tbsp melted butter to get 1 full cup of liquid, this replaces the oil. In a large bowl add the egg, the eggbeaters, the molasses and then stir in the banana and butter mixture until very well mixed. Add the sugar and splenda, mix and then add in the zucchini, well packed into measuring cups.

3. In a separate bowl, blend the dry ingredients together until thoroughly mixed. Slowly fold the flour mixture into the batter until you have a very thick batter.

4. Divide the batter into the two loaf pans, each getting about 3 1/2 cups and then sprinkle half the chocolate chips onto each loaf. Using a fork to stir them in a bit into the top-- you can mix them into the batter before pouring into the pan, however, sometimes they settle into baking and the all go to the bottom of the pan and tend to burn or prevent it cooking properly. If you just stir them into the top of the loaf, they will settle a little but not to the bottom.



Number of Servings: 18

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Snacks |

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