• Karri Anne Cameron

Chocolate Zucchini Bread

Makes 16 servings

Macros: 177cal, fat 8g, carbs 24g, protein 4g, fibre 3g

Ingredients:

1 cup all-purpose flour

1 cup whole-wheat flour

1/4 cup unsweetened cocoa, preferably Dutch-process

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3 large eggs, lightly beaten

1 cup sugar

3/4 cup unsweetened applesauce

1/4 cup canola oil

1 tsp vanilla extract

1 oz unsweetened chocolate, melted

1/2 cup chopped walnuts, 1 3/4 ounces

2 cups grated zucchini, from 1 large (squeezed well with a dishcloth)

Baking spray

Directions:

Preheat oven to 325°F.

Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

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 the dry ingredients and stir with a rubber spatula until just combined.

Fold in zucchini and walnuts.

Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the centre comes out clean.

Let cool for 10 minutes. Invert onto rack and cool completely.


#chocolate

#loaf

#snacks

#dessert

#zucchini

#teamange

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