Monday, July 6, 2009

Recipe: Light Chocolate Zucchini Bread

I think it's safe to say that the Chocolate Zucchini Bread was a hit among yogis, friends, clients and children. I doubled the following recipe, which yielded four large loaves:

2 1/2 cups flour (I used Trader Joe's white whole wheat)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon baking powder
1/2 cup sugar
1/3 cup oil (I use Smart Balance)
3 large egg whites
1 egg
1/4 cup plain, non-fat yogurt
1 tablespoon vanilla
2 1/2 cups shredded zucchini
Chocolate chips (as many as your diet or your blood sugar level will allow!)

Preheat the oven to 350 degrees. Coast two loaf pans with nonstick spray. Using an electric mixer, mix the sugar, eggs, oil, yogurt and vanilla together. Stir in zucchini. Add the dry ingredients and stir just until blended. Stir in chocolate chips.

Divide batter between the two pans and bake for 50 minutes. Cool loaves on wire racks for 10 minutes then remove from pans and cool completely on wire racks.


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