Chocolate Zucchini Bread

Preparation:  15 min. Cooking: 55 min. Total: 70 min.
Recipe photo
  • nonstick cooking spray
  • 2 1/2 Cup all purpose flour
  • 1/2 Cup cocoa powder , unsweetened
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 2 Cup sugar
  • 4 Tbsp liquid egg substitute
  • 2 3/4 Fl Oz canola oil
  • 2 Tbsp water
  • 3 tsp vanilla extract
  • 2 1/2 Cup zucchini , shredded
Preheat oven to 350 ℉. Coat 2 whole 4x8 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.
Calories
150 Cal
Fat
3.6 g
Carbs
28 g
Protein
2.2 g
Fiber
1.1 g
Sugar
17 g
Cholesterol
0 mg
Sodium
63 mg


Nutrients

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

Fats

Fat, Poly     1 g
Fat, Mono     1.9 g
Fat, Sat     0.4 g
Fat, Trans     0 g
Fat, Percent     22 %

Vitamins

Vitamin, K     2 mcg     1.7 %
Vitamin, A     36 IU     1.2 %
Vitamin, B12     0 mcg     0.3 %
Niacin     0.9 mg     5.5 %
Riboflavin     0.1 mg     7.6 %
Vitamin, C     2.2 mg     2.4 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0 mg     2.3 %
Vitamin, E     0.5 mg     3.3 %
Panto, Acid     0.2 mg     3.1 %
Choline     2.9 mg     0.5 %
Thiamin     0.1 mg     9.4 %

Minerals

Calcium     12 mcg     1.2 %
Phosphorus     40 mg     5.7 %
Magnesium     14 mg     3.4 %
Copper     0.1 mcg     11 %
Fluoride     1 mcg     26 %
Zinc     0.3 mg     2.6 %
Cholesterol     0 mg     0.1 %
Sodium     63 mg     4.2 %
Selenium     5.5 mcg     9.9 %
Manganese     0.2 mg     2.9 %
Potassium     85 mg     1.8 %
Iron     1 mg     12 %