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Eggless Chocolate Zucchini Bread

 

.
20

Yield

12

servings

Prep

15

min

Cook

60

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
 

Ingredients

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
cup canola oil
2 tablespoons water
1 tablespoon vanilla extract
2 ½ cups 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 22529% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 77mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 7%
Calcium 2% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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