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.
Chocolate Zucchini Bread
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
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!
Classic Zucchini Bread – Lightened Up
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
- ΒΌ 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
Tried this recipe?Mention @dana_angelo_white or tag #danawhiterecipes!