Eggless Chocolate Zucchini Bread
.
Yield
12 servingsPrep
15 minCook
60 minReady
75 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | cup |
cocoa powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
baking powder
|
|
| ¾ | cup |
sugar
|
|
| ¾ | cup |
liquid egg substitute
|
|
| ⅓ | cup |
canola oil
|
|
| 2 | tablespoons |
water
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 ½ | cups |
zucchini
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 118 | ml |
cocoa powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
baking powder
|
|
| 177 | ml |
sugar
|
|
| 177 | ml |
liquid egg substitute
|
|
| 79 | ml |
canola oil
|
|
| 3E+1 | ml |
water
|
|
| 15 | ml |
vanilla extract
|
|
| 591 | ml |
zucchini
shredded |
|
Directions
Preheat the oven to 350℉ (180℃) .
Coat two 4-by-8-inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended.
Stir in the zucchini.
Add the dry ingredients and stir just until they are moistened.
Divide the batter between the pans.
Bake until a toothpick inserted near the center of each loaf comes out clean, 50 to 60 minutes.
Cool the loaves in the pans on wire racks for 10 minutes.
Remove the l oaves from the pans and let them cool completely on the wire racks.
