Chocolate zucchini carrot bread
 

Shredded zucchini and carrots add moisture and sweetness to this healthy and delicious cocoa-rich bread.


Ingredients

• 2 cups white whole wheat flour
• 1 cup sugar
• 1/2 cup toasted wheat germ
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1 1/2 cups grated zucchini
• 1/2 cup grated carrot
• 3 eggs (large)
• 2/3 cup plain yogurt (low fat)
• 1/3 cup canola oil
• 1 tablespoon vanilla
• 1/2 cup chocolate chips

Instructions

• Pre-heat oven to 350 degrees and spray two 8 inch bread pans with non-stick spray.
• In a large bowl, whisk together dry ingredients (flour through baking powder).
• In a separate bowl, whisk together wet ingredients (zucchini through vanilla).
• Slowly add the wet ingredients to the dry ingredients and stir with rubber spatula until combined. Gently stir in chocolate chips then pour mixture evenly between both bread pans.
• Bake for 45-50 minutes or until a toothpick comes out clean. Let cool completely before slicing with a serrated knife.

Chef's Notes:

Freezer friendly! Simply wrap individual slices in plastic-wrap and freeze in one large resealable plastic bag. To reheat simply microwave for 45-60 seconds.


Nutrition:

Calories: 117kcal | Carbohydrates: 12.9g | Protein: 3.8g | Fat: 5.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.5g | Trans Fat: 0g | Cholesterol: 23mg | Sodium: 169mg | Fiber: 2.2g | Sugar: 3.8g