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Chocolate Zucchini Bread
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Description
Whole wheat, low sugar, delicious and super moist chocolate zucchini bread. This is a great way to use all the zucchini that is no doubt overtaking your garden or that looks so tempting at the grocery store.
Ingredients
- 2 whole Eggs
- ¼ cups Low-fat Buttermilk
- 6 Tablespoons Canola Oil
- ¾ cups Splenda
- ⅓ cups Brown Sugar
- 1 teaspoon Vanilla
- 1-¾ cup Grated Zucchini
- 1 cup Whole Wheat Flour
- 1 teaspoon Baking Soda
- ¼ teaspoons Baking Powder
- ½ cups Unsweetened Baking Cocoa
- ¼ teaspoons Salt
Preparation
Preheat oven to 350ºF. Spray a bread loaf or muffin pans with nonstick cooking spray.
Break eggs in a bowl. Whisk in buttermilk, oil, Splenda, brown sugar, and vanilla. Add grated zucchini to the mixture.
In a second bowl, stir together the flour, baking soda, baking powder, cocoa powder, and salt together.
Pour wet ingredients into the dry (or vice versa if you’re like me). Stir until just combined. Pour mixture into bread pan or muffin tin.
Bake until a toothpick comes out clean, 45-50 minutes in a bread pan and 20-22 minutes in a muffin tin.
Enjoy!
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