Double Chocolate Zucchini Banana bread ( Sept 4 2010)
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
CALORIES: 257.3 |
FAT: 7g |
PROTEIN: 4.6g |
CARBS: 46.3g |