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Chocolate Zucchini Bread

January/February 1999, The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4 (109 votes)

In this recipe remake, we replaced much of the oil with fruit-based fat replacement, reduced the amount of unsweetened chocolate but added cocoa powder and used half as many nuts but toasted them for maximum flavor. The result retained the original's tender crumb and rich, chocolaty flavor with only one-third the fat.



READER'S COMMENT:
"Made it with the applesauce. Turned out grea!. I would try the NF Vanilla yogurt next time. Baked it as a bundt cake. 40-45 minutes. "
Chocolate Zucchini Bread Recipe

17 Reviews for Chocolate Zucchini Bread

09/09/2009
Anonymous

it was amazing! the recipe itself provides a great sturcture and basis for further variations and testings. I will do it again, but will also play with other ingredients.

Comments
09/04/2009

I made it a couple of days ago. I substituted chocolate for 1/3 cup of very strong coffee (about 6 tbsp of isntant coffee in 1/3 cup of water) with 1/2 cup of sugar. I skipped that other cup of sugar, and added 1/4 cup of Splenda to the flour mix instead.

Cutting down the sugar brings the calories down to more acceptable 190 cals per slice (maybe even a bit less since I didn't use chocolate, but per 8 slices it should be barely noticeable) and 26 g carbs.

It tastes great, but it is a very small loaf, so my plan to bring one to work, and leave another at home was not to be. Instead, I split every slice into 2, and we have them as a part of our after dinner dessert with a cup of canteloupe and a fit of low cal yogurt.

4 instead of 5, because initial recipe is far too high in cals and sugar in my view.

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