Dark Chocolate Zucchini Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
2 1/2 Cups Whole Wheat Flour11/2 Cups Chocolate Chips1/4 C. unsweetened cocoa1 tsp baking soda1 tsp ground cinnamon3/4 C. Splenda Sugar Blend for Baking1/4 C. Canola Oil3/4 C. Apple sauce, Unsweetened2 Large Eggs1 tsp vanilla extract2 C. Shredded Zucchini1/4 C. Fat Free Plain Greek Yogurt
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.
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.
Nutritional Info 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
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