Perky Chocolate Zucchini Bread
No energy? Perk up your morning with chocolate and coffee for an extra jolt. I add chocolate chips — more chocolate, the better — after all, it’s for energy.
Servings
16slices
Servings
16slices
Ingredients
  • 1 1/2cups all-purpose flour
  • 1/4cup cocoa
  • 1teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1teaspoon ground cinnamon
  • 1cup light brown sugar
  • 2 eggs
  • 1/3cup canola oil
  • 1teaspoon vanilla extract
  • 1teaspoon instant dark roast or espresso coffee dissolved in 1warm water
  • 1/4cup skim milk
  • 1 1/2cups shredded zucchini
  • 1/2cup chopped pecans or walnuts
  • 1/3cup semi-sweet chocolate chipsoptional
Instructions
  1. Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.

  2. In bowl, combine flour, cocoa, baking soda, baking powder, and cinnamon: set aside.

  3. In medium bowl, mix brown sugar, eggs, oil, vanilla and coffee until well blended.

  4. Add dry ingredients alternately with the milk and stir until just moistened. Stir in remaining ingredients. Transfer batter into prepared pan. Bake 40-50 minutes. Don’t overbake as cooks more when cooling.
Recipe Notes

Per Serving: Calories 178 Calories from fat 40% Fat 8g Saturated Fat 1g Cholesterol 27mg Sodium 106mg Carbohydrate 25g Dietary Fiber 1g Sugars 14g Protein 3g Dietary Exchanges 1 1/2 other carbohydrate, 1 1/2 fat