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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 9.6 g
  • Cholesterol: 7.6 mg
  • Sodium: 280.4 mg
  • Total Carbs: 51.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.8 g

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ELIZABETH'S PHENOMENAL CHOCOLATE ZUCCHINI BREAD brought to you via Robin Brande & Jama Rattigan & Tanita Davis

Submitted by: LISTLOADRUN

Introduction

From the Feeding my Enthusiasms Blog:
http://feedingmyenthusiasms.blogs
pot.com/2009/07/ongoing-quest-to-use-u
p-zucchini-with.html
From the Feeding my Enthusiasms Blog:
http://feedingmyenthusiasms.blogs
pot.com/2009/07/ongoing-quest-to-use-u
p-zucchini-with.html

Number of Servings: 16

Ingredients

    3 cups flour
    1/4 cup unsweetened cocoa powder
    1 tsp baking soda
    1/2 tsp baking powder
    1 tsp salt
    1 cups sugar
    3 eggs or equivalent egg substitute
    cup vegetable oil
    cup plain yogurt
    1 tsp vanilla
    2 cups shredded zucchini (about 2-3 medium zucchini)(measured after being squeezed dry)
    cup chopped nuts ( I used walnuts)
    1 pkg (12-oz) chocolate chips
    cup sweet dark fresh cherries, pitted and chopped into about inch dice

Directions

Preheat oven to 350 degrees. Lightly grease two 9x5" loaf pans with canola spray.

In a large bowl, combine flour, cocoa, soda, baking powder, and salt. Mix well. In a separate bowl, beat eggs (or egg substitute and water) with the sugar until well combined. Add oil, yogurt and vanilla. Beat to combine, then stir in zucchini. Add wet bowl to dry bowl and stir until just moistened. Stir in nuts and chocolate chips and cherries.

Spoon evenly into pans. Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes in pans, then turn onto racks. This bread is yummy when eaten still warm...the chips are melty and the fragrance is full chocolate!

Number of Servings: 16

Recipe submitted by SparkPeople user LISTLOADRUN.





TAGS:  Desserts |

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