Holly Clegg
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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
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Preheat oven 350F. Coat 9 x 5 x 3-inch nonstick loaf pan with nonstick cooking spray.
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In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside.
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In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.
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Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients. Transfer batter into prepared pan.
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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