I found this recipe in the latest issue of Taste of Home's Healthy Cooking magazine. It's for "Makeover Chocolate Zucchini Bread." My son -- by far the family's pickiest eater -- ate it without complaint. My daughter didn't eat it, but that's because she saw me add the zucchini. If she hadn't witnessed it I'm sure she would have been none-the-wiser. I'll admit, it's pretty darn tasty. In fact, given that it contains a vegetable, I refuse to consider it a dessert and have been eating it for breakfast. So there.
Makeover Chocolate Zucchini Bread
Makes 2 loaves
1 1/4 cups sugar
2/3 cup unsweetened applesauce
1/3 cup canola oil
3 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 cup cake flour (I used whole wheat pastry flour)
1/2 cup baking cocoa
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
1/4 tsp. baking powder
2 cups shredded, peeled zucchini
1. In a large mixing bowl, beat the sugar, eggs, applesauce, oil and vanilla until well blended. Combine the flours, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8"x 4"x 2" loaf pans coated with cooking spray.
2. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4g fat (trace sat fat)
26 mg cholesterol
165 mg sodium
23 g carbohydrate
1g fiber (more if used whole wheat pastry flour)
For more great tips and ideas (even another tasty recipe or two) head on over and see Shannon.