Carolyn Bell, RDN – Registered Dietitian Nutritionist
Is your sweetheart watching calories, or following a heart-healthy diet plan? If so, try this delicious Chocolate Zucchini Bread. Really! The zucchini flavor is hidden, and at only 178 calories per serving, you can’t go wrong with this healthy treat. The sweet taste of chocolate from cocoa powder and sweeteners, combined with the fresh zucchini – make this a healthy treat! For extra sweetness, use a heart-shaped pan when making for Valentine’s day!
Cocoa powder is linked to improved cardiovascular health, and it’s ok to eat in moderation daily. Zucchini has a rich assortment of vitamins and minerals that help build a healthy immune system, maintain health and fight off diseases – such as certain types of cancers heart disease. Zucchini is rich in vitamin C, manganese, vitamin B-6, and vitamin K.
Chocolate Zucchini Bread
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 2 eggs
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant dark roast or espresso coffee dissolved in 1 teaspoon warm water
- 1/4 cup skim milk
- 1 1/2 cups shredded zucchini
- 1/2 cup chopped pecans or walnuts
- 1/3 cup semi-sweet chocolate chips, optional
- Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
- In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside.
- In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.
- Add dry ingredients alternately with the milk and stir until just moistened.
- Stir in remaining ingredients. Transfer batter into prepared pan.
- Bake 40-50 minutes. Don’t overbake as cooks more when cooling.
Nutritional information per serving: Calories 178 Calories from fat 40% Fat 8g Saturated Fat 1g Cholesterol 27mg Sodium 106mg Carbohydrate 25g Dietary Fiber 1g Sugars 14g Protein 3g Dietary Exchanges 1 1/2 other carbohydrate, 1 1/2 fat
- From the cookbook of Holly Clegg, Too Hot in the Kitchen.
