Zucchini Chocolate Bread

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Zucchini Chocolate Bread

4.8 of 5 (13)
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 123.3
  • Total Fat: 1.6 g
  • Cholesterol: 8.9 mg
  • Sodium: 164.4 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 2.7 g

View full nutritional breakdown of Zucchini Chocolate Bread calories by ingredient
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Introduction

Spinoff of RAMZEE's wonderful recipe; NO oil, whole wheat flour and other variations affecting nutritional content. SUPER yummy. Spinoff of RAMZEE's wonderful recipe; NO oil, whole wheat flour and other variations affecting nutritional content. SUPER yummy.
Number of Servings: 24

Ingredients

    * Stone Ground Whole Wheat Flour, 1.5 cup
    * All Purpose Flour, 1 cup
    * Cocoa, dry powder, unsweetened, .5 cup
    * Baking Powder, 1.5 tsp
    * Baking Soda, 1 tsp
    * Cinnamon, ground, 1 tsp
    * Salt, .75 tsp
    * Granulated Sugar, 1.5 cup
    * egg white, fresh, 2 large
    * Egg, fresh, 1 large
    * Applesauce, unsweetened, .75 cup
    * Vanilla Extract, 2 tsp
    * Zucchini, 2 cup, mashed
    * Semisweet chocolate, .5 cup chips (6 oz package)

Directions

Preheat oven to 350 degrees. Spray mini loaf pan with non stick spray.
In large bowl combine flour, cocoa, baking powder, baking soda, cinnamon and salt. and chocolate chips (I like to keep them frozen for baked recipes). Set aside.
In a medium bowl, whisk together sugar, egg, applesauce, and vanilla. Stir in zucchini. Add wet ingredients to dry indgredients. Stir until just moistened.. Spread batter evenly in prepared pans.
Bake for 50 minutes, or until toothpick inserted in center of loafs come out clean.

Cool in pans for 5 minutes. Remove from pans and let cool on wire rack before serving. Cut mini-loafs into 6 slices.

Makes 24 slices.

Number of Servings: 24

Recipe submitted by SparkPeople user NAMELESS2539.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This is flawless!!! I love, love, LOVE this recipe. I used shredded zucchini instead of mashed. And I only have one regular-sized bread pan, so I made the rest into muffins. The muffins take less time to bake than the loaf, so check them and take them out of the oven earlier. YUM!!!! Incredible. - 7/14/10

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  • Incredible!
    2 of 2 people found this review helpful
    I made this TWICE in one weekend it was so good!! I used all whole wheat flour, and only used 1/2 c. brown sugar. I also top mine with some extra chocolate chips. I'll make this again and again! - 9/4/08

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  • Very Good
    2 of 2 people found this review helpful
    I loved this recipe....hubby didn't care too much for it. I omited the chips and made it in 2 loaf pans. I will make it again, I think I would like it with some nuts in it too. - 8/13/08

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  • Incredible!
    1 of 1 people found this review helpful
    I tried this recipe and the one for dark chocolate zucchini bread. This one came out moister and held up better to being frozen. - 1/16/11

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  • Incredible!
    1 of 1 people found this review helpful
    I ate 4 servings as my evening snack, enough said! - 10/25/08

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