Can you see how moist this is??
CHOCOLATE ZUCCHINI BREAD
adapted from Eat More of What You Love by Marlene Koch
1/4 cup canola oil
1/8 cup Splenda brown sugar blend*
1/3 cup Truvia Baking Blend **
1 large egg
1 large egg white
1/2 cup unsweetened applesauce (I use the little individual serving cups - perfect!)
1 tsp. vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups flour
2-3 teaspoons orange zest
1/2 cup cocoa powder
1 tsp. baking powder
3/4 tsp. baking soda
*Splenda brown sugar blend can be replaced with 1/4 cup regular brown sugar
**Truvia Baking Blend can be replaced with 2/3 cup Splenda OR 2/3 cup sugar
Preheat the oven to 350. Spray a loaf pan (9x5") with nonstick baking spray.
In a medium bowl, blend the oil, brown sugar blend, Truvia baking blend, eggs, applesauce and vanilla and whisk it well. Add the grated zucchini and stir until well combined.
In another medium bowl, mix the flour, cocoa powder, baking powder, baking soda and orange zest. Make a well in the center and add the zucchini mixture. Stir just until the dry ingredients are moistened. Pour mixture into the prepared pan..
You can see the richness in the batter, along with the zucchini!
Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 15 minutes and then remove from pan to finish cooling. When it is completely cool, dust with powdered sugar.
All ready adorned with powdered sugar!
Sliced and ready to serve....and eat!!
You will not believe this is low calorie but IT IS!!
This would be great with a scoop of ice cream on top for an added treat (although that kind of ruins the low calorie part!!) If it's too tempting, put it in the freezer sliced and take out a slice when you are ready for a treat. Eating it frozen is almost like eating an ice cream cake without the ice cream. YUM!Pin It Now!