Chocolate Zucchini Bread
- Number of Servings: 24
Ingredients
2 1/2 c. unbleached flour1/2 c. unsweetened cocoa1 t. baking soda1 t. ground cinnamon1/4 t. baking powder2 c. sugar3/4 c. fat free egg substitute1/3 c. canola oil, I used applesaucein its place.2 T. water1 T. vanilla2 1/2 c. shredded zucchini
Preheat the oven to 350º. Coat two 4x8 inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil (applesauce) water and
vanilla until well blended. Stir in zucchini.
Add the dry ingredietns and stir just until they are moistened. Divide the batter between the 2 pans.
Bake until a toothpick inserted near center of each loaf comes out clean, 50 to 60 minutes.
Cool the loaves in the pans on wire rack for 10 minutes. Remove the loaves from the pand and let cool competely on the
wire racks.
2 loaves = 24 slices
Serving Size: Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil (applesauce) water and
vanilla until well blended. Stir in zucchini.
Add the dry ingredietns and stir just until they are moistened. Divide the batter between the 2 pans.
Bake until a toothpick inserted near center of each loaf comes out clean, 50 to 60 minutes.
Cool the loaves in the pans on wire rack for 10 minutes. Remove the loaves from the pand and let cool competely on the
wire racks.
2 loaves = 24 slices
Serving Size: Makes 24 servings.
Number of Servings: 24
Recipe submitted by SparkPeople user GRAMMAOFFIVE.
Nutritional Info Amount Per Serving
- Calories: 156.1
- Total Fat: 4.0 g
- Cholesterol: 23.1 mg
- Sodium: 67.6 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 1.3 g
- Protein: 2.6 g
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