chocolate zucchini bread


Sometimes I just want a slice of something, a little treat, but don’t want all the fat and calories, and this zucchini bread does it for me. Not only is it chocolaty, which right there has my vote, it is on the healthier side too! I use unsweetened applesauce instead of butter and mashed banana in place of oil. How yum is that!! Pretty yum I’d say, considering there’s about 482 calories in a 1/4 cup of oil as opposed to 50 calories in a 1/4 cup mashed banana. That’s quite a difference. The subs may cut way back on the calories here, but they sure don’t compromise the taste and moist texture at all. Oh! And another thing…it smells delicious when baking!

What you will need:

2 cups zucchini, shredded (about 1 large or 2 small)
1 1/2 cups whole wheat flour
1/2  cup cocoa
1 1/2  teaspoons baking soda
1/2  teaspoon salt
1/2 teaspoon cinnamon
1/4 cup brown sugar
2 eggs
1/4 cup banana, mashed
1/2 cup unsweetened applesauce
1 teaspoon vanilla
3/4 cup chocolate chips

What you do:

Preheat oven to 350 F.  Spray a loaf pan with non-stick spray and lightly flour. Set aside.

With a paper towel, lightly press down on the shredded zucchini to absorb some of the moisture. Set aside.

In a large bowl, using a whisk combine the flour, cocoa, baking soda, salt, and cinnamon. Add the brown sugar, eggs, mashed banana, applesauce, and the vanilla. With a wooden spoon, mix ingredients together to combine. Stir in zucchini. Fold in your chocolate chips.  Pour batter into prepared loaf pan and bake 35 to 45 minutes or until toothpick comes out clean.

Before removing the bread from the pan let it cool for at least 30 minutes; transfer to a cooling rack to cool completely. If the bread is sliced before it is completely cool, it may appear underdone.



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