Friday, April 26, 2013
Chocolate Zucchini Bread
Is chocolate cake a temptation for you? It's okay to give in, when you can indulge on this fudgy, moist, cake-like quick bread. Last night, my husband and I sliced some ripe, fresh strawberries and created chocolate strawberry shortcakes out of it for a marvelous dessert! My husband (the true chocolate connoisseur of the family) gives this recipe five stars! I got the idea from the spring issue of the North Atlantic Region Whole Foods magazine and made appropriate substitutions to make it diabetic-friendly. I was able to reduce the carbs per serving by over 40% without sacrificing the rich, chocolaty flavor of the original. If you like dark, chocolate, fudgy brownies, then you'll love this dessert bread. (Note: Try this bread with a cup of decaf coffee in the evening. It is a heavenly combination!)
Chocolate Zucchini Bread
Makes 10 servings
3/4 cup all-purpose flour
1/3 cup plus 1/4 cup almond flour (or finely ground blanched almonds)
2 tablespoons granulated sugar
8-1/2 tablespoons Splenda granular
1/2 cup unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup plus 2 tablespoons almond milk, unsweetened (soy milk or 1% milk can be substituted)
1 large egg
2 tablespoons canola oil
2 tablespoons agave nectar
1 teaspoon vanilla extract
1-1/2 cups shredded zucchini, patted dry (about 1 medium to large zucchini)
1/3 cup semi-sweet, mini chocolate chips
1. Preheat the oven to 350 degrees. Spray a 9" x 5" loaf pan with non-stick cooking spray; set aside.
2. In a large bowl, whisk together the first ten ingredients (from flour to salt). In a small bowl, whisk together the milk, egg, oil, agave nectar, and vanilla. Stir the wet ingredients into the dry ingredients and mix with a wooden spoon. Fold in shredded zucchini and chocolate chips. Pour into the prepared pan and level with the back of the spoon.
3. Bake until toothpick inserted into the center comes out clean, 40-45 minutes. Cool for 10 minutes in the pan, then remove to a wire rack to cool completely before slicing.
Nutritional Information per serving (about 3/4 inch slice): 173 calories, 21.2 g carbohydrate (3.1 g fiber, 8.7 g sugar), 9.3 g total fat, 2.2 g saturated fat, 146 mg sodium, 19 mg cholesterol, 75.1 mg calcium, 137 mg potassium, 4.5 g protein.
This recipe is adapted from the North Atlantic Region Whole Foods magazine, Spring 2013 issue, pg. 69. This made-over recipe is by Kathy Sheehan, 2013.
How does this made-over recipe compare to the original? This made-over recipe is lower in calories and has over 40% fewer carbs. For comparison, the nutritional information for the same size serving of the original recipe is 210 calories, 37 g carbohydrate, 7 g total fat, 141 mg sodium and 4 g protein.