There's a vegetable in it, so it must be healthy...

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

3 eggs

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.

1 slice:

137 calories

4g fat (trace sat fat)

26 mg cholesterol

165 mg sodium

23 g carbohydrate

1g fiber (more if used whole wheat pastry flour)

3g protein

For more great tips and ideas (even another tasty recipe or two) head on over and see Shannon.