Ingredients for Best Low Fat Chocolate Zucchini Bread Ever
- Whole Wheat Flour
- Unbleached Flour
- 1-1/2 cups granulated sugar
- Splenda Granular
- 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 3/4 cup unsweetened cocoa powder
- 2 cups grated zucchini
- 1 cup nonfat sour cream
- 2 large eggs whites
- 2 cups all-purpose flour
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
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How to Make Best Low Fat Chocolate Zucchini Bread Ever
- Preheat oven to 350°F (175°C).
- Grease and flour an 8x4x2-inch loaf pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg.
- In a separate bowl, whisk together 2 large eggs whites, 1 cup sour cream, and 2 cups grated zucchini.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 60 minutes.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
27g
Fat
0g
Carbs
5g
