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Chocolate Zucchini Bread




Source of Recipe


WW Community


Recipe Introduction


Per Serving (excluding unknown items): 164 Calories; 6g Fat (35.8% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 389mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

NOTES : Two loaves makes 20 servings at 4 pts per serving


List of Ingredients




2 1/2 cups reduced fat Bisquick®
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
1 1/2 cups Splenda Sugar Blend for Baking
3/4 cup egg substitute, liquid
1/2 cup applesauce, unsweetened
1/3 cup vegetable oil
2 teaspoons vanilla
2 cups zucchini -- grated
1/2 cup mini-chocolate chips

Recipe



Preheat oven to 350. Spray two 8 x 4-inch loaf pans with non-stick spray. Set aside. In a large bowl, combine reduced fat Bisquick, cocoa, baking powder, baking soda, cinnamon, and salt. Set aside. In a medium bowl, whisk together Splenda, egg substitute, applesauce, vegetable oil, and vanilla. Stir in zucchini. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Fold in chocolate chips. Spread batter evenly in prepared pans. Bake for 50 minutes, or until a toothpick inserted in center of loaf comes out clean. cool 5 minutes in pans. Remove from pans and let cool on a wire rack before serving.