Chocolate zucchini bread

(from Asaka’s recipe box)

Categories: dessert, we like


  • 2 1/2 c unbleached flour
  • 1/2 c unsweetened cocoa
  • 1 t baking soda
  • 1 t ground cinnamon
  • 1/4 t baking powder
  • 2 c sugar
  • 3/4 c fat free egg substitute
  • 1/3 c canola oil
  • 2 T water
  • 1 T vanilla
  • 2 1/3 c shredded zucchini


  1. eat oven to 350. Coat two 4X8 loaf pans with nonstick spray.

  2. In med bowl, combine flour, cocoa, baking soda, cinnamon, and baking powder.

  3. In large bowl, use a mixer set at medium to beat the sugar, egg subs, oil, water, and vanilla until well blended. Stir in zucchini.

  4. Add the dry ingredients and stir just until they are moistened. Divide the batter between the pans

  5. Bake until a toothpick inserted near the center comes out clean 50-60 min.

  6. Cool loaves in pans on wire racks 10 min. Remove the loaves from pans and cool completely on wire racks.

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