Chocolate Zucchini Bread

This chocolate zucchini bread is so delicious, your family and friends will never suspect it is healthy and very low fat. The quick bread recipe also makes two loaves, so one can easily be frozen and defrosted for those times when you have unexpected guests.

If you want something less sweet, the raisins can be left out, or sugar may be reduced by one third of the amount. Sugar in the Raw, a cross between white and brown sugar, tastes excellent in this recipe as well.

The original recipe called for 1 cup of oil, but for those bakers who must eat low or no fat, this ingredient can be substituted with either unsweetened applesauce or unsweetened plain or vanilla yogurt in the same amount, without adding fat.  

If you are lactose intolerant, you may use the applesauce. You could also add 1/2 cup unsweetened applesauce and 1/2 cup plain or vanilla yogurt too, and replace the oil in any of those ways. Either one will add a slight tangy taste which just adds to the flavor!

Another ingredient to add moisture to baked goods without adding fat is to puree 1 cup of prunes in your food processor and add those instead of oil. These are just a few ways to adapt a recipe to being healthier and less fatty.

Ingredients

3 eggs                                                                                

 2 Cups all purpose flour

1 ½ cups white sugar                                                          

 1 t baking soda

6 T cocoa powder                                                                 

1 t salt           

2 Cups grated zucchini                                                         

1 t ground cinnamon

1 Cup Vanilla Low fat yogurt OR                                               

 1 Cup unsweetened applesauce      

1 Cup raisins (optional)                                                                                                                                                    

1 t vanilla extract                                                              

1 Cup chopped walnuts plus 4T  to be sprinkled on top of loaves

Preheat the oven to 350 degrees. Lightly grease two 9X5″ loaf pans, or spray with cooking spray. In a large bowl, combine eggs, sugar, cocoa,
 yogurt or applesauce, grated zucchini and vanilla; beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the raisins and walnuts. 
 Pour batter into prepared loaf pans. Sprinkle the tops with the reserved chopped walnuts. Bake in preheated oven for 60 to 70 minutes or until a toothpick inserted into the center of a loaf comes out clean.

If you prefer to make only one chocolate zucchini loaf, just cut all the ingredients listed here by one half. One half of these ingredients will also make 12 nice sized muffins. If you decide to make the muffins, just spoon the batter into 12 muffin cups, sprinkle some of the chopped walnuts on top, and bake for 27 minutes in a 350 degree preheated oven.