A new take on a favorite veggie dessert–this recipe includes unsweetened cocoa, walnuts and whole wheat flour. The result: rich, chocolatey, and dairy-free zucchini bread. Source: EatingWell Magazine, January/February 1999

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Ingredients

Directions

  • Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

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  • Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

  • Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

  • Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.

  • Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

Tips

Make Ahead Tip: The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

249 calories; 7.9 g total fat; 1.2 g saturated fat; 35 mg cholesterol; 142 mg sodium. 143 mg potassium; 42.5 g carbohydrates; 2.4 g fiber; 24 g sugar; 4.5 g protein; 83 IU vitamin a iu; 3 mg vitamin c; 11 mcg folate; 27 mg calcium; 1 mg iron; 16 mg magnesium;

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