Chocolate Espresso Zucchini Bread
2018-03-22 19:23:04
Serves 12
If you have to eat zucchini, this is a good way to do it.
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Total Time
1 hr 45 min
Nutrition Facts
Serving Size
1006g
Servings
12
Amount Per Serving
Calories 2562
Calories from Fat 627
% Daily Value *
Total Fat 70g
108%
Saturated Fat 29g
146%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 24g
Cholesterol 211mg
70%
Sodium 1313mg
55%
Total Carbohydrates 446g
149%
Dietary Fiber 24g
96%
Sugars 245g
Protein 49g
Vitamin A
40%
Vitamin C
70%
Calcium
59%
Iron
78%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- Vegetable oil cooking spray
- 2 tablespoons trans fat-free margarine
- 2 tablespoons (1 ounce) reduced-fat cream cheese
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup white whole wheat flour
- 3/4 cup all-purpose flour
- 1/3 cup cocoa powder
- 1 tablespoon instant espresso coffee
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup low-fat buttermilk
- 2 cups shredded zucchini, squeezed
- 1/3 cup (13/4 ounces) dark chocolate, chopped
Instructions
- Preheat oven to 375 degrees. Spray a 9-inch loaf pan with cooking spray and set aside.
- In a large mixing bowl, beat margarine, cream cheese, sugar, egg and vanilla extract with a mixer on medium speed.
- In a separate bowl, combine whole wheat flour, all-purpose flour, cocoa powder, instant espresso coffee, baking powder, baking soda and salt. Add flour mixture to sugar mixture alternately with buttermilk, mixing after each addition. Stir in zucchini and dark chocolate.
- Pour batter into prepared loaf pan and bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.
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