Info
- Course: Dessert, Snack
- Skill Level: Easy
- Cost: Moderate
- Favorited: 31 Times
Perky Chocolate Zucchini Bread
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Cookbook
Recipe
No energy? Perk up your morning with chocolate and coffee for an extra jolt. I add chocolate chips—more chocolate, the better—after all, it’s for energy.
Yield :
Makes 16 slices
Ingredients
- 1½ cups all purpose flour
- ¼ cup cocoa
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant dark roast or espresso coffee dissolved in 1 teaspoon warm water
- ¼ cup skim milk
- 1½ cups shredded zucchini
- ½ cup chopped pecans or walnuts
- 1/3 cup semi-sweet chocolate chips, optional
Directions
1. Preheat oven 350°F. Coat 9 × 5 × 3-inch nonstick loaf pan with nonstick cooking spray.
2. In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside,
3. In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.
4. Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients, Transfer batter into prepared pan,
5. Bake 40-50 minutes. Don’t overbake as cooks more when cooling.
Notes
Spicy Advice:
Brewed strong coffee may be substituted for milk, if you don’t have instant dark roast.
© 2010 Holly Clegg
Nutritional Information
Nutritional information per serving:
Calories 178
Calories from fat 40%
Fat 8g
Saturated Fat 1g
Cholesterol 27mg
Sodium, 106mg
Carbohydrate 25g
Dietary Fiber 1g
Sugars 14g
Protein 3g
Dietary Exchanges:
1½ lit: other carbohydrate, 1½
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