Chocolate Zucchini Bread
2 1/2 cups all-purpose flour — unbleached
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute — fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla
2 1/2 cups shredded zucchini
Coat two 4×8 inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in zucchini.
Add dry ingredients and stir until they are moistened. Divide the batter between the pans.
Bake until a toothpick near the center of each loaf comes out clean, 50 to 60 minutes. Bake at 350 degrees F.
Cool in pans on wire rack for 10 minutes. Remove the loaves from pans and allow to cool completely on wire rack.
Makes two loaves of 12 slices each. Freezes well.
Serving Size (1 slice)
According to the cookbook:
Per Serving: 147 Calories, 3.2g Fat, 0.5g Fiber
Weight Watcher Points: 3
Per serving: 161 Calories (kcal); 4g Total Fat; (23% calories from fat); 3g Protein; 28g Carbohydrate; trace Cholesterol; 74mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates