Perky Chocolate Zucchini Bread

perky_chocolate_zucchini_bread-brunch
Holly Clegg
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  • Yield: 16 servings

Ingredients

1 1/2cups all-purpose flour
1/4cup cocoa
1teaspoon baking soda
1/2teaspoon baking powder
1teaspoon ground cinnamon
1cup light brown sugar
2-- eggs
1/3cup canola oil
1teaspoon vanilla extract
1teaspoon instand dark roast or expresso coffee dissolved in 1 teaspoon warm water
1/4cup skim milk
1 1/2cups shredded zucchini
1/2cup chopped pecans or walnuts
1/3cup semi-sweet chocolate chips, optional

Instructions

  1. Preheat oven 350F. Coat 9 x 5 x 3-inch nonstick loaf pan with nonstick cooking spray.
  2. In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside.
  3. In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.
  4. Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients. Transfer batter into prepared pan.
  5. Bake 40 to 50 minutes. Don’t overbake as cooks more when cooling.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age. Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

  • Calories 178
  • Fat 8g
  • Saturated Fat 1g
  • Cholesterol 27mg
  • Sodium 106mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 14g
  • Protein 3g