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Chocolate Zucchini BreadChocolate Zucchini Bread

Jami Nolen, Nutrition Program Associate

July 24, 2011

 

Yield

Makes 2 loaves (8 slices per loaf)

 

Ingredients

  • 1/2 cup chopped walnuts
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1/4 cup unsweetened cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 cup sugar
  • 3/4 cup unsweetened applesauce
  • 1/4 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (1 medium zucchini)

 

Preparation

  1. Preheat oven to 325 F. Coat two 8 x 4-inch loaf pans with cooking spray.
  2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
  3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
  4. Whisk eggs, sugar, applesauce, oil and vanilla in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
  5. Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.

 

Nutrition Information

239 calories
8 g fat (1 g sat, 3 g mono)
40 mg cholesterol
38 g carbohydrates
4 g protein
3 g fiber
143 mg sodium
97 mg potassium

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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