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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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Recipe Summary test

total:
1 hr 45 mins
Servings:
16

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 4.5g; carbohydrates 42.5g; dietary fiber 2.4g; sugars 24g; fat 7.9g; saturated fat 1.2g; cholesterol 34.9mg; vitamin a iu 83.3IU; vitamin c 2.6mg; folate 11.4mcg; calcium 26.6mg; iron 1.1mg; magnesium 15.9mg; potassium 143mg; sodium 142.1mg; thiamin 0.1mg.

1 starch, 1/2 fruit, 1 other carbohydrate, 1 fat

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