This healthy chocolate -zucchini bread is so rich, moist and delicious that nobody will ever know that zucchini is in there. You will love the crispy walnuts in everyone!
Why my family loves this decadent view of zucchini bread
Madison loves this chocolate -zucchini bread, it is The perfect pleasure when you need something sweet. With its rich chocolate taste and its ultra -moist texture, we forget that it is even healthier! The following does it so well.
- Fat lower. This recipe replaces most of the fat with apple sauce so that it is low in fat and is still very moist. It does not contain butter and only ¼ cup of oil.
- A small additional diet. Zucchini adds moisture without additional fat or calories. It is also full of vitamins and minerals such as manganese, potassium and vitamins A, C and K. It is a great way to add baked goods to some nutrients and to keep the calories in chess.
- Tastes like a dessert. With a combination of cocoa powder and melted chocolate that are mixed in the dough, this chocolate -zucchini bread grabs in a lot of rich taste.
Yield: 16 Portions
Serving size: 1 Slice
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Preheat the oven to 325 ° F.
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Spray two 8 1/2 times 4 1/2-inch loibps with cooking spray.
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Whisk all -purpose flour, whole grain flour, cocoa, baking powder, baking and salt in a large bowl.
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Whisk eggs, sugar, apple sauce, oil, vanilla and melted chocolate in another large bowl.
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Add the dry ingredients and stir with a rubber spatula until it is combined.
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Fold the zucchini and walnuts.
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Pour the dough into the prepared pans. Bake the bread 55 to 60 minutes or until a toothpick introduced in the middle comes out clean.
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Let cool for 10 minutes. Penetrate into the rack and cool down completely.
Last step:
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Portion: 1 SlicePresent Calories: 190.5 KcalPresent Carbohydrates: 28 GPresent Protein: 4 GPresent Fat: 8 GPresent Sodium: 147 mgPresent Fiber: 2.5 GPresent Sugar: 14.5 G
What you need
The full list of ingredients for this chocolate -zucchini bread is in the recipe card above, but there are some notes to consider here.
- Flour -I use a combination of all-purpose and whole grain flour in this chocolate-zucchini bread, which results in a small additional diet without weighing the texture.
- UNsweeted cocoa -Preferential Dutch process that has a more intensive chocolate taste.
- Baking powder and baking powder – for the climb.
- Salt – This balances and improves the taste of the bread.
- Egg – Beat the eggs lightly in a bowl and then add the rest of the wet ingredients.
- SUgar -The amount of sugar in this recipe is less than a traditional chocolate -zucchini bread, but we still need something for taste and texture.
- UNSWEETED Appleauce – for sweetness and moisture.
- CAnola oil – or your preferred oil for baking.
- VAnilla extract – Use a pure vanilla extract and no imitation for the best taste.
- UNsweeted schoold -The melt in a microwave -safe bowl or a double boiler.
- Chopped walnuts – Pecans would also be great! Or if you are not a nut fan, just let it out.
- GEvaluated zucchini – Wrap this in a bowl and press out as much fluid as possible.
- Baking spray – or an oil mill to grease the pan.
How to make chocolate -zecchini bread
It is so easy to make this healthy chocolate -zucchini bread!
- Prepare. Heat your oven to 325 ° F and coat two loaf pans with a cook spray.
- Mix the dry ingredients. Whisk the flour, cocoa, baking powder, baking powder and salt in a large bowl.
- Mix the wet ingredients. Whisk eggs, sugar, apple sauce, oil, vanilla and melted chocolate in a separate bowl. Fold the dry ingredients into the damp ingredients with a rubber spatula.
- End the dough. Fold the zucchini and walnuts.
- Bake. Share the dough between the pans and bake it 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
- Cool. Let the bread cool in the pans for 10 minutes and then turn it onto a rust to complete the cooling before cutting and serving.
Tips and variations
I have made this recipe for so many years, I have to share a few additional hands.
- Use yellow pumpkin instead of zucchini. If you don’t have a zucchini, try yellow pumpkin. The taste is the same!
- Exchange chocolate chips. If you don’t like nuts or are allergic, use chocolate chips instead.
- Make them muffins. Bake the dough into a muffin form and make chocolate -zucchini muffins instead of bread.
- Use your food processor. Save time by using a kitchen machine instead of a box grater to rub the zucchini.
- Make sure the zucchini is as dry as possible. Press the entire liquid out of the zucchini before mixing it with the other ingredients. This keeps the texture of the chocolate -zucchini bread and fluffy.
How to store
- Room temperature: Wrap the bread in plastic or transfer it to an airtight container. It will remain up to 4 days at room temperature.
- freezer: This recipe forms two breads. Therefore, it is perfect for freezing if you want to save a loaf for later. You can freeze the loaf in whole or in eight slices. If you cut it into slices, put parchment paper in each piece so that you do not freeze together.
- Recall: Turn a slice in the refrigerator and then a microwave for 20-30 seconds. You can also microwaves the bread directly from the freezer.
