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Bread, Chocolate Zucchini (P, TNT)
Source: Adapted from "Prevention" magazine
Serves: 16

1-1/2 cups unbleached flour
1 cup whole wheat flour (original recipe used 2-1/2 cups unbleached flour, no whole wheat)
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup sugar
1/4 cup sugar substitute (original recipe used 3/4 cup sugar, no sugar substitute)
3/4 cup egg whites (5 to 6)
1/3 cup canola Vicol (original recipe used canola oil)
2 tablespoons water (I didn't use this since the batter seemed sufficiently moist without it)
1 tablespoon vanilla
2-1/2 cups zucchini, shredded, packed

Preheat the oven to 350°F. Coat two 4"x8" loaf pans (I used foil disposable loaf pans) with nonstick spray.

In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg whites, Vicol, and vanilla until well blended. Stir in the zucchini. Add the dry ingredients and stir just until they are moistened.

Divide the batter between the pans. Bake until a toothpick inserted near the center of each loaf comes out clean, 45 to 55 minutes. Cool the loaves in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let them cool completely on the wire racks. (I just left them in the pans.)

Poster's Notes:
This is a little different from the other chocolate zucchini breads in the archives. I made some substitutions in the original, which are indicated, in order to lower the fat, calories and cholesterol. The bread is chocolaty, moist, satisfying, and not too sweet. You'd never know there is zucchini in it. The original said that it made 24 servings, but they would be very skimpy ones. I cut each loaf into 8 slices, making 16 servings. Nutritional information is based on my changed recipe.

Vicol is an Israeli soft, reduced-fat margarine, with almost no saturated or transfat. It comes in canola oil and olive oil varieties.

Posted by Annice Grinberg

Nutritional Info Per Serving:
119 Calories; 1g Fat (10.6% calories from fat); 4g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 119mg Sodium.
Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.