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UW Health SMPH
American Family Children's Hospital
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Chocolate Zucchini Bread

1 cup sugar
½ cup SplendaTM
3 eggs
½ cup canola oil
½ cup applesauce
½ cup cocoa
1 tsp. vanilla
2 cups all purpose flour
1 cup whole wheat flour
1 ½ tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
¼ tsp. ground cloves
1 tsp. salt
2 Tbsp. ground flaxseed
2 cups zucchini, grated
1 cup slivered almonds, toasted

Chocolate Zucchini BreadPreheat oven to 350 degrees. Spray 2 loaf pans with non-stick cooking spray and coat with flour.

Combine sugar, eggs, oil, applesauce, cocoa and vanilla in large mixing bowl. Combine dry ingredients. Add dry ingredients to chocolate mixture alternately with grated zucchini. Stir in almonds. Pour into prepared pans and bake 55 – 60 minutes or until done. Cool bread in pans on racks 10 minutes. Remove bread from pans to cool completely. (Freezes well).

 

Yield: 2 loaves (about 16 slices per loaf)

 
 
Nutrition Information Per Serving
  • Calories 140
  • Total Fat 6 grams
    • Saturated Fat 0.5 grams
    • Monounsaturated 3.5 grams
  • Sodium 142 mg
  • Total Carbohydrates 18 grams
    • Fiber 2 grams
  • Protein 3 grams