Zucchini Chocolate Bread
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
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.
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.
Member Ratings For This Recipe
-
KDKOSMO
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
-
SCHWINNER!
-
SALLYC1007
-
JOEMARCHESANI
-
MOUNTAINBIKER1