Chocolate Zucchini Banana Bread
I modified a chocolate zucchini bread recipe, because I wanted chocolate banana bread, and this is what I came up with. This is pretty simple to make and it turned out delicious.You can't beat chocolate bread with fruits and veggies in it! The best part is, you can't even tell it has zucchini in it ;)Ingredients:
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1/4 cup unsweetened cocoa, preferably Dutch-process
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs, lightly beaten
- 1/2 cup light brown sugar
- 3 ripe banana's mashed
- 3/4 cup unsweetened applesauce
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 oz semi-sweet chocolate chips, melted (i put the chocolate chips in a small bowl with a little milk and microwaved it for 25 seconds and then stirred it well)
- 6 oz semi-sweet chocolate chips
- 2 cups grated zucchini (1 medium)
- Baking spray
Directions:
Preheat oven to 325°F. Spray two 8 1/2-by-4 1/2-inch or three 8 1/2-by-4 1/2-inch loaf pans with cooking spray... next time I will probably us my mini-loaf pan, which makes 8 mini loaves, and one 8 1/2-by-4 1/2-inch loaf pan. (You can use whatever you like. Just keep an eye on it, so you don't over cook it, and check it with a toothpick (if it comes out clean, it's done)).
Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
Whisk eggs, brown sugar, banana, applesauce, oil, vanilla and melted chocolate in another large bowl until blended. Add the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and chocolate chips. Pour the batter into the prepared pans.
Bake the loaves 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes. Invert onto rack and cool completely.
When I added this recipe to MyFitnessPal, it works out to be:
Servings - 16
Calories - 205 each
Fat - 7.5 grams
Sodium - 115 mg
Potassium - 99.3 mg
Fiber - 3.2 grams
