Chocolate Zucchini Bread
“With summer’s garden bounty upon us, here’s a delicious, healthy way to use up some of that zucchini!”
Servings
16
Cook Time
80minutes
Servings
16
Cook Time
80minutes
Ingredients
Instructions
  1. 1. Preheat oven to 325 degrees F (165 degrees C). Lightly oil 8-by-4-inch loaf pans as needed or coat them with nonstick spray [original recipe makes 2 loaves].
  2. 2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.
  3. 3. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.
  4. 4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.
  5. 5. Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.)
Recipe Notes

By replacing much of the oil with fruit-based fat replacement, reducing the amount of chocolate and adding cocoa powder and using half as many nuts (toasting them for maximum flavor), we retained the original version’s tender crumb and rich, chocolatey flavor but only one-third the fat.