Nutrition per serving may change if servings are adjusted.
3 cups all-purpose flour (see Tips)
¾ cup sugar or sugar substitute blend equivalent to ¾ cup sugar (see Tips)
1 teaspoon baking soda
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon baking powder
¾ cup refrigerated or frozen egg product, thawed
½ cup unsweetened applesauce
½ cup canola oil
1 tablespoon finely shredded orange peel
2 teaspoons vanilla
2 cups shredded zucchini
1 cup chopped walnuts, toasted (see Tips)
1 cup semisweet chocolate pieces
Preheat oven to 350°F. Grease bottom and ½ inch up the sides of two 8x4x2-inch loaf pans. Set aside.
In a large bowl, combine flour, sugar, baking soda, nutmeg, salt, cinnamon, and baking powder. In a small bowl combine egg product, applesauce, oil, orange peel and vanilla; add to flour mixture. Stir until just moistened. Fold in zucchini, walnuts and chocolate pieces.
Divide mixture evenly between two prepared pans. Bake about 55 minutes or until a toothpick inserted near centers comes out clean. Cool in pans on wire rack 10 minutes. Remove bread from pans and cool completely on rack. For easier slicing, wrap and store overnight before serving.
Tips: You can substitute 1- ½ cups whole wheat pastry flour for 1- ½ cups of the all-purpose flour.
If using sugar substitutes, choose from Splenda® Sugar Blend for Baking or Equal® Sugar Lite. Follow package directions to use product amount equivalent to ¾ cup sugar. Nutrition Facts Per Serving with Substitute: same as below, except 188 cal., 21 g carb., 8 g sugar.
To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.