Thursday, April 28, 2011

Chocolate Zucchini Bread

Healthy changes/additions that I use to justify eating this while on a diet:
Substituting half the white flour with whole-wheat flour.
Using applesauce in place of canola oil
Two of these little guys are perfect for this recipe.
Using fresh, grated zucchini! 

Chocolate Zucchini Bread
Original Recipe from
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup unsweetened cocoa 
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 tsp. vanilla extract
  • 1 oz. unsweetened chocolate, melted
  • 1/2 cup chopped walnuts or chocolate chips
  • 2 cups grated zucchini (1 medium)
  1. Preheat the oven to 325 degrees. Grease two 8 x 4 inch loaf pans.
  2. Whisk the flours, cocoa, b. soda, b. powder, salt, and cinnamon together in a large bowl.
  3. In a medium bowl, whisk together the eggs, sugar, applesauce, canola oil, vanilla, and unsweetened chocolate until smooth.
  4. Add the wet mixture to the dry ingredients and stir until just combined, making sure to scrape the sides of the bowl to incorporate all the dry ingredients.
  5. Fold in the zucchini, chocolate chips/walnuts. Divide batter between the two loaf pans.
  6. Bake for 55-60 minutes. Allow to cool for 10 minutes before removing from the pans.
Serves 16 (8 slices per loaf)
Points + / Serving: 5


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