Double Chocolate Zucchini Banana bread ( Sept 4 2010)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
3-3 1/2 cups grated zucchini1 large egg1/2 cup egg beaters or egg whites4 Tbsp butter2-3 medium, very ripe (all brown) bananas, mashed--when mixed with the melted butter, you should have 1 cup total 1 cup white sugar1/2 cup splenda for baking1 tbsp blackstrap molasses3 cups all purpose flour1 1/2 tsp baking soda3 tbsp special dark hershey's cocoa powder1 tbsp cinnamon1 tsp salt8 ounces chocolate chips
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.
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.
Nutritional Info 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
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