Ingredients
-
3/4
-
3
-
2
-
1
-
2
-
2
-
1 1/4
-
1
-
1/4
-
1 1/2
-
1/2
-
-
-
-
Directions
Chocolate Chip Zucchini Bread,This recipe is from Cooking Light Magazine. It is delicious and healthy!,I am one who can never leave a recipe alone. I have to “healthify” it some how. I added a 1/4 tsp of clove, substituted 2 egg whites for 1 of the eggs and used 50% all-purpose and 50% whole wheat flour. These turned out FANTASTIC!! My whole family gobbled them up!,I am one who can never leave a recipe alone. I have to “healthify” it some how. I added a 1/4 tsp of clove, substituted 2 egg whites for 1 of the eggs and used 50% all-purpose and 50% whole wheat flour. These turned out FANTASTIC!! My whole family gobbled them up!
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Steps
|
1
Done
|
Preheat Oven to 350 |
|
2
Done
|
Place First 3 Ingredients in a Large Bowl; Mix at Low Speed Until Well Blended. |
|
3
Done
|
Stir in Applesauce. |
|
4
Done
|
Combine Flour, Cocoa, Baking Soda, Cinnamon and Salt, Stir Well With Whisk. |
|
5
Done
|
Add Flour Mixture to Sugar Mixture, Beating Until Just Moist. |
|
6
Done
|
Stir in Zucchini and Chocolate Chips. |
|
7
Done
|
Spoon Batter Into a 9 X 5 Inch Loaf Pan That Has Been Coated With Cooking Spray. |
|
8
Done
|
Bake at 350 For 1 Hour or Until a Wooden Pick Inserted in Center Comes Out Almost Clean. |
|
9
Done
|
Cool in Pan 10 Minutes and Remove to Wire Rack. |
|
10
Done
|
Cool Completely. |
