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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From . **Ingredients: walnuts all-purpose flour whole-wheat flour unsweetened cocoa, baking powder baking soda salt eggs, sugar Lighter Bake or unsweetened applesauce canola oil vanilla extract unsweetened chocolate, zucchini cvt Ingredients:
50 g (1/2 c) chopped walnuts |
1 c all-purpose flour |
1 c whole-wheat flour |
1/4 c unsweetened cocoa, preferably dutch-process |
1/2 tsp. baking powder |
1/2 tsp. baking soda |
1/2 tsp. salt |
3 large eggs, lightly beaten |
1 1/2 c sugar |
3/4 c unsweetened applesauce or lighter bake |
1/4 c canola oil |
1 tsp. vanilla extract |
1 ounce unsweetened chocolate, melted |
2 c grated zucchini (about 1 medium) |
Directions:
1. Preheat oven to 325° F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
2. Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
3. Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
4. Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
5. Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.
6. Stores well wrapped at room temperature for up to 2 days or freeze for up to 1 month.
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