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Recipe: Chocolate Zucchini Bread
Servings: 24
Preparation Time: 15 min.
Cooking Time: 55 min.
 
Ingredients:
  • nonstick cooking spray
  • 2-1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 2 cup sugar
  • 1/4 cup liquid egg substitute
  • 1/3 cup canola oil
  • 2 Tbs. water
  • 1 Tbs. vanilla extract
  • 2-1/2 cups zucchini\cooked, shredded
This Recipe is considered:
Low Cholesterol
Low Sodium
Cooking Directions:
Preheat oven to 350° F. Coat 2 4 x 8 inch 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.
 
Per Serving: calories 149, fat 3.8g, calories from fat 23%, protein 2.0g, cholesterol 0.1mg, dietary fiber 1.3g

Nutrients Exchanges
Calories 149 Milk Exchanges 0.0
Protein 2.0g Vegetable Exchanges 0.0
Carbohydrates 28.0g Fruit Exchanges 0.0
Dietary Fiber 1.3g Bread Exchanges 0.7
Sugar 17.5g Other Carbohydrates/Sugar Exchanges 1.0
Fat Total 3.8g Lean Meat Exchanges 0.0
Saturated Fat 0.5g Very Lean Meat/Protein Exchanges 0.1
Mono-unsaturated Fat 2.1g Fat Exchanges 0.7
Poly-unsaturated Fat 1.2g
% Calories from Fat 23%    
Cholesterol 0.1mg
Sodium 59.1mg
Vitamins Minerals
Vitamin A 9.4IU Calcium 12.8mg
Thiamin (B1) 0.2mg Copper 0.4mg
Riboflavin (B2) 0.2mg Iron 1.1mg
Niacin (B3) 0.9mg Magnesium 17.6mg
Vitamin B6 0.3mg Manganese 0.3mg
Vitamin B12 0.0mcg Phosphorus 41.9mg
Vitamin C 1.2mg Potassium 115.6mg
Vitamin E 1.2IU Selenium 4.7mcg
Folate 8.3mcg Sodium 59.1mg
Pantothenic Acid 0.1mg Zinc 0.3mg