Miss Beatrix Potter Hen

Miss Beatrix Potter Hen
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Saturday, August 23, 2014

Healthy Delicious Chocolate Zucchini Bread!



For me, the end of August finds me daydreaming of the soon to come cool crisp autumn days with red, yellow, and orange leaves dancing in the breeze, sipping hot cocoa at football games, and reveling in the joys of harvest time! 

Ahh, harvest time is indeed upon us and with recipes in hand, I'm soooo ready to bake up some yummy muffins and sweet breads for those cool mornings yet to come or as a sweet side to a chilly chili night.

Enter Chocolate Zucchini Bread! As one of the more zealous garden vegetables, zucchini will definitely add a little zest to your baked goods and meals. Adding shredded zucchini to muffins, homemade pancakes or waffle batter, or sweet breads will give your recipes added moisture and a bit of extra texture, as well as, the added benefits of substantial doses of Vitamin C and Potassium to boot! 

This recipe for Chocolate Zucchini Bread is both deliciously sweet and happily healthy and makes 2 lovely loaves-one for now and one to pop in the freezer to accompany a meal down the road!

Ingredients:
3       Cups All-Purpose Flour
1/2    Cup Cocoa
2       Teaspoons Baking Soda
1/2    Teaspoon   Baking Powder
2       Teaspoons Cinnamon
2       Cups Sugar
4       Large Eggs (feel free to substitute a couple of egg whites for 1 whole egg for less cholesterol)
2/3    Cup Fat Replacement (applesauce, Greek Yogurt, or canned pumpkin puree, etc.)
2       Teaspoons Vanilla
4       Cups Shredded Zucchini

Directions:
1. Preheat oven to 350 degrees F. 
2. Spray (2) 9 x 5 x 3 inch loaf pans with non-stick cooking spray.
3. In a bowl, mix together the flour, cocoa, baking soda, cinnamon, and baking powder and set aside.
4. In a medium bowl, mix together the sugar, eggs, fat replacement, and vanilla until well blended.
5. Stir shredded zucchini into the sugar mixture.
6. Add the dry ingredients into the wet ingredients and stir just until moistened.
7. Pour the batter into the pans.
8. Bake for 45-55 minutes or until a toothpick inserted into the center comes out clean.
9. Cool in pan, then transfer to a wire rack for additional cooling.
10. Store wrapped in the refrigerator.

Nutritional Information:                                                    
Calories             150
Protein                  3 g.
Carbohydrates    23 g.
Fat                       6 g.
Saturated Fat        1 g.
Dietary Fiber         1 g.
Cholesterol         26 mg.
Sodium               94 mg.

This recipe was adapted from the original found in The New Holly Clegg Trim and Terrific Cookbook!
Thank you Holly for giving us weight watching folks such yummy and sweet alternatives!
            

So, go ahead and serve up some chocolaty goodness for breakfast, brunch, as a yummy snack for your children, or as a sweet to eat side on a chilly autumn evening! Any way you serve it, this Chocolate Zucchini Bread is bound to be a hit!

Enjoy!
Karen


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