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55
DESSERTS
The zucchini keeps this quick bread very moist, without much added fat.
DOUBLE CHOCOLATE ZUCCHINI BREAD
Makes one, 9-inch loaf
1. Preheat oven to 325°F. Lightly coat a 9-inch loaf pan
with cooking spray. Reserve.
2. Combine the flour, cocoa powder, espresso powder,
cinnamon, salt, baking powder, baking soda and
nutmeg in a medium bowl. Reserve.
3. Insert the shredding disc with the coarse side facing
up. Shred zucchini. Add to the bowl with the reserved
dry ingredients.
4. Put the brown sugar, eggs and oil into the large work
bowl fitted with the large chopping blade. Process on
High for 30 seconds. Add dry ingredients and pulse,
to just combine, about 8 to 10 times. Remove blade.
Fold in chocolate chips. Pour batter into prepared
loaf pan.
5. Bake until a cake tester inserted into the center
comes out clean, about 1 hour.
6. Let cool in pan and serve warm if desired.
Nutritional information per serving (based on 12 servings):
Calories 272 (42% from fat) • carb. 38g • pro. 4g • fat 14g
sat. fat 4g • chol. 36mg • sod. 240mg • calc. 8mg • fiber 2g
nonstick cooking spray
1¾ cups unbleached,
all-purpose flour
½ cup cocoa powder
2 teaspoons instant espresso
powder
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking powder
¼ teaspoon baking soda
pinch nutmeg
1 large zucchini (about 12
ounces), trimmed and cut
to fit feed tube
1 cup packed, light brown sugar
2 large eggs
½ cup vegetable oil
½ cup chocolate chips (semisweet
or milk chocolate)
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