Better Zucchini Bread

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Summer squash season is kicking into high gear so here’s a more sensible take on these classic recipes! Plain and chocolate for a little more decadence.

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Chocolate Zucchini Bread

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Course Dessert, Snack
Cuisine American
Servings 12 slices
Diet Vegetarian

Ingredients
  

  • Canola oil cooking spray
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup canola oil
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 cup grated zucchini
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat oven to 350-degrees F.
  • Spray a loaf pan with canola oil spray and set aside.
  • In a large bowl whisk together flours, cocoa, baking soda, salt, cinnamon and nutmeg and set aside.
  • Using an electric mixer, combine sugar canola oil and applesauce.
  • Add , eggs, vanilla extract and lemon juice and mix on low speed until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Using a spatula, fold in zucchini and chocolate chips.
  • Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes).
  • Cool in pan for 15 minutes. Remove from pan and transfer to a cooling rack.
  • Serve warm or at room temperature.

Notes

Makes 1 loaf

Nutrition

Serving: 1sliceCalories: 245kcalCarbohydrates: 31gProtein: 4gFat: 13gSaturated Fat: 2gCholesterol: 31mgSodium: 90mgFiber: 2g
Keyword chocolate zucchini bread
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!
Dana white nutrition logo

Classic Zucchini Bread – Lightened Up

No ratings yet
Print Recipe Pin Recipe
Course Dessert, Snack
Cuisine American
Servings 12 slices
Diet Vegetarian

Ingredients
  

  • Canola oil cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 4 tablespoons canola oil
  • 1/2 cup unsweetened applesauce
  • 1 large egg
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 cup grated zucchini
  • ¼ cup chopped walnuts optional

Instructions
 

  • Preheat oven to 350-degrees F.
  • Spray a loaf pan with canola oil spray and set aside.
  • In a large bowl whisk together flours, baking soda, salt, cinnamon and nutmeg and set aside.
  • Using an electric mixer, combine sugar and canola oil.
  • Add applesauce, egg, egg white, vanilla extract, lemon juice and zest and mix on low speed until well combined.
  • Slowly add flour mixture and mix until just combined.
  • Using a spatula, fold in zucchini and walnuts.
  • Transfer to prepared pan and bake until a cake tester comes out clean (about 45 minutes).
  • Cool in pan for 15 minutes.
  • Remove from pan and transfer to a cooling rack. Serve warm or at room temperature.

Notes

*recipe originally created for FoodNetwork.com / HealthyEats.com
Makes 1 loaf – nutrition does not include walnuts

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 21gProtein: 3gFat: 5gSaturated Fat: 0.5gCholesterol: 12mgSodium: 87mgFiber: 1.5g
Keyword healthy zucchini bread, light zucchini bread, lite zucchini bread
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!
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  1. Pingback: Chocolate Zucchini Muffins | Dana White Nutrition

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