Chocolate Zucchini Bread - 24 servings

Preparation: 15 min. Cooking: 55 min. Total: 1 hrs. 10 mins.
Recipe photo
  • nonstick cooking spray
  • 2-1/2 cups all purpose flour
  • 1/2 cup cocoa powder, unsweetened
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2 cups sugar
  • 1/4 cup liquid egg substitute
  • 1/3 cup canola oil
  • 2 Tbsp water
  • 1 Tbsp vanilla extract
  • 2-1/2 cups zucchini, shredded

Preheat oven to 350°F. Coat 2 4x8 in. loaf pans with nonstick spray. Sift next 5 ingredients together in a bowl. Combine next 5 ingredients in another bowl. Beat with an electric mixer until well blended. Stir in zucchini. Add dry ingredients and stir until just moistened. Divide batter into pans.

Bake 50-60 minutes, or until a toothpick inserted near the center of each loaf comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove loaves from pans and let cool completely on the wire racks.

Calories Fat Carbs Protein Fiber Sugar Cholesterol Sodium
150 Cal 3.6 g 28 g 2.2 g 1.1 g 17 g 0.026 mg 63 mg

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Nutrients

Calories 150 Cal  
Fat 3.6 g  
Carbs 28 g  
Protein 2.2 g  
Fiber 1.1 g  
Sugar 17 g  

Fats

Fat 3.6 g  
Fat, Sat. 0.44 g  
Fat, Mono. 1.9 g  
Fat, Poly. 1 g  
Cholesterol 0.026 mg  

Vitamins

Choline 2.9 mg 0.52%
Niacin 0.88 mg 5.5%
Panto. Acid 0.15 mg 3.1%
Riboflavin 0.099 mg 7.6%
Thiamin 0.11 mg 9.4%
Vitamin A 36 IU 1.2%
Vitamin B6 0.036 mg 2.3%
Vitamin B12 0.0078 mcg 0.33%
Vitamin C 2.2 mg 2.4%
Vitamin D 0 IU 0%
Vitamin E 0.5 mg 3.3%
Vitamin K 2 mcg 1.7%

Minerals

Calcium 12 mg 1.2%
Copper 0.095 mg 11%
Fluoride 1 mcg 26%
Iron 0.97 mg 12%
Magnesium 14 mg 3.4%
Manganese 0.2 mg 2.8%
Phosphorus 40 mg 5.7%
Potassium 85 mg 1.8%
Selenium 5.5 mcg 9.9%
Sodium 63 mg 4.2%
Zinc 0.29 mg 2.6%

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