CHOCOLATE ZUCCHINI BREAD
Source of Recipe
Quick and Healthy Cooking
Recipe Introduction
SERVES: 24 (1 SLICE/SERVING)
POINTS PER SERVING: 3
List of Ingredients
2 1/2 cups all-purpose flour, unbleached
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute, fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups shredded zucchini
Recipe
Heat oven to 350 degrees F. Coat two 4 x 8-inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla extract until well blended. Stir in zucchini.
Add dry ingredients and stir until they are moistened.
Divide the batter between the pans.
Bake until a wooden pick near the center of each loaf comes out clean, 50 to 60 minutes.
Cool in pans on wire rack for 10 minutes. Remove the loaves from pans and allow to cool completely on wire rack.
Makes two loaves of 12 slices each. Freezes well.
According to the cookbook: Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber Weight Watcher Points: 3
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