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.
Chocolate Zucchini Bread
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.
17 Reviews for Chocolate Zucchini Bread
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.