Chocolate Zucchini Bread

by Christine Sine

When I said on twitter this afternoon that I was making chocolate zucchini bread a number of you were interested in the recipe.  So here it is.  I highly recommend it.  I usually make mini muffins rather than 2 loaves of bread.

Title: Chocolate Zucchini Bread
Categories: Bread
Yield: 48 Servings

2    Eggs
1 c  Brown Sugar,Firmly Packed
1/2 c  Canola Oil
2 oz Unsweetened Chocolate,Melted or 4 tablespoons Dutch processed cocoa
1 t  Vanilla
2 c  Zucchini,Grated
1 t  Cinnamon
1 t  Baking Soda
1 1/2 t  Baking Powder
1/2 c  Pecans,Sliced
3/4 c  Chocolate Chips
2 c  Wheat Flour
1 c  All Purpose Flour
1/2 c  Yogurt
1 c  Apple Sauce

Beat eggs until lemon colored, add sugar and oil and blend together. Add yoghurt & applesauce and mix until blended .  Stir in melted chocolate, add vanilla and stir in zucchini. Sift dry ingredients and
stir into zucchini mixture. Stir in nuts and chocolate chips. Grease
two 9 x 5 x 3 inch loaf pans. Divide dough between pans. Bake at 350
degrees for 50 minutes or until done. Cool in pans for 15 minutes. Turn
out on cake rack to finish cooling.

If you do prefer use 1/2 cup unsweetened cocoa instead of chocolate

Per Serving: 101 Cal (42% from Fat, 7% from Protein, 51% from Carb); 2
g Protein; 5 g Tot Fat; 1 g Sat Fat; 2 g Mono Fat; 13 g Carb; 1 g Fiber;
7 g Sugar; 28 mg Calcium; 1 mg Iron; 51 mg Sodium; 11 mg Cholesterol;
AccuPoints = 2.2


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