Chocolate Zucchini Bread

By carvalhohm

Ingredients

• 1/4 cup canola oil
• 1/4 cup brown sugar
• 2/3 cup granulated no-calorie sweetener*
• 1 large egg
• 1 large egg white
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 2 teaspoons orange zest
• 1/2 cup cocoa powder (preferably Dutch-process)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda

Details

Servings 12
Adapted from marlenekoch.com

Preparation

Step 1

1. Preheat oven to 350°F. Spray a 9 x 5-inch loaf pan with non-stick baking spray.

2.  In a medium bowl, whisk together the oil, brown sugar, sweetener, eggs, applesauce and vanilla. With a large spoon, stir in the grated zucchini and mix until well combined.

3. In a medium bowl, combine remaining ingredients. Create a well in the center and add the zucchini mixture. Stir until the dry ingredients are just moistened. Spoon mixture into prepared pan and smooth.

4. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10-15 minutes and then remove from pan.

*For Truvia Baking Blend use 1/3 cup. If you prefer to use sugar, reduce the baking soda to 3/8 teaspoon and bake for 1 hour (check with toothpick to ensure doneness).

This batter is fabulous for gift loaves. To make smaller loaves, fill 2 to 3 loaf pans two-thirds full with batter and cook for 30 to 35 minutes, depending on size of pans.

Per Serving: (1 slice) Calories 120

Makes 12 servings