LIGHT CHOCOLATE ZUCCHINI BREAD |
Course : Breads
Serves: 1 |
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Ingredients:
3/4 cup sugar |
1/3 cup corn oil or stick of margarine--softened |
1 1/2 teaspoon vanilla |
1 large egg |
1 large egg white |
1 1/3 Cup unbleached all-purpose flour |
2 tablespoons each- wheat germ |
2 tablespoons unsweetened cocoa powder |
1/2 teaspoon each-baking soda |
1/2 teaspoon cinnamon |
1/4 teaspoon salt |
1/8 teaspoon baking powder |
1 1/2 cups shredded zucchini* |
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Preparation / Directions:
*make sure you squeeze the moisture out good
Heat over to 350 degrees. Spray a 9x5-inch loaf pan with non-stick
vegetable coating. Cream
together sugar and margaring in large bowl or electric mixer. Add vanilla,
egg and egg white and
beat well. Combine dry ingredients in a separate bowl. Add to sugar mixture
and mix well. Stir
in zucchini and pour into the prepared pan. Bake until wood pick inserted
in center comes out
clean, about 1 hour. Cool in pan for ten minutes. Then turn out onto a wire
rack to cool.
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Nutritional Information:
581 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 150g Carbohydrate; 0mg Cholesterol; 595mg Sodium |
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