Chocolate Zucchini Bread
Makes 16 servings
Macros: 177cal, fat 8g, carbs 24g, protein 4g, fibre 3g
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)
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.