Chocolate Zucchini Bread

From EatingWell: January/February 1999, The Essential EatingWell Cookbook (2004) — Subscribe Now!

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:

"This was delicious. I made muffins instead with a few changes 1. no walnuts 2. whole wheat pastry flour for whole wheat 3. Left out the unsweetened melted chocolate, but added another egg 4. Added chocolate chips. Yum! It made 24 muffins...

Comments

Comment	Posted
This was delicious. I made muffins instead with a few changes 1. no walnuts 2. whole wheat pastry flour for whole wheat 3. Left out the unsweetened melted chocolate, but added another egg 4. Added chocolate chips. Yum! It made 24 muffins which I baked at 350 for 18 minutes. They were perfect.	1 week 6 days ago
I thought the bread seemed dry and woody tasting due to the whole wheat flour. I even cooked it less than what it said. Lets just say I was disappointed since a coworker gave me a large zucchini and I made a double batch to bring loaves into work. -trd	8 weeks 4 days ago
I'm not a baker, but I was desperate for a recipe to use the abundance of zucchini from my garden. I try to eat healthy and avoid a lot of sugar, so I was glad when I found a recipe that used the apple sauce in place of some of the oil. This bread was so delicious. I can't wait until next summer when my garden is in bloom and my zucchini is ready! I will be making this recipe over and over again. dmbsoul	9 weeks 3 days ago
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.	10 weeks 4 days ago
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. melirinda	11 weeks 2 days ago