Chocolate Zucchini Bread

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Chocolate Zucchini Bread calories by ingredient


Introduction

This is an old recipe from Prevention Quick and Healthy, 1995.
Serves 24.
Recipe calls for egg substitute but I used 3 eggs. This is an old recipe from Prevention Quick and Healthy, 1995.
Serves 24.
Recipe calls for egg substitute but I used 3 eggs.
Number of Servings: 24

Ingredients

    2 1/2 c. unbleached flour
    1/2 c. unsweetened cocoa
    1 t. baking soda
    1 t. ground cinnamon
    1/4 t. baking powder
    2 c. sugar
    3/4 c. fat free egg substitute
    1/3 c. canola oil, I used applesauce
    in its place.
    2 T. water
    1 T. vanilla
    2 1/2 c. shredded zucchini

Directions

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.