Author: Tavolo Healthy Kitchen|
Estimated Cooking Time: 1 hour 20 min.
With summer's garden bounty upon us, here's a delicious, healthy way to use up some of that zucchini!
By replacing much of the oil with fruit-based fat replacement, reducing the amount of chocolate and adding cocoa powder and using half as many nuts (toasting them for maximum flavor), we retained the original version's tender crumb and rich, chocolatey flavor but only one-third the fat.
2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant. Set aside to cool.
3. Sift flour, cocoa, baking powder, baking soda and salt into a large bowl.
4. In another large bowl, whisk eggs, sugar, fruit-based fat replacement, oil, vanilla and melted chocolate until blended. Add dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and reserved walnuts. Spoon batter into prepared pans, smoothing tops.
5. Bake loaves for 55 to 60 minutes, or until a skewer inserted in the center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely. (The bread will keep, well wrapped, at room temperature for 1 to 2 days or in the freezer for up to 1 month.)
Portion Amount: 1 piece
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