Recipe
Side Dish
Chocolate Zucchini Bread
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (12.3 oz) pkg silken firm tofu | ||
| ¼ c. Hy-Vee cinnamon applesauce | ||
| 2 c. Hy-Vee granulated sugar | ||
| 3 tsp. Hy-Vee vanilla | ||
| 4 Hy-Vee large egg whites | ||
| 2 ½ c. Hy-Vee flour | ||
| ½ c. Hy-Vee baking cocoa | ||
| 1 tbsp. Hy-Vee ground cinnamon | ||
| 1 tsp. Hy-Vee baking soda | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. Hy-Vee salt | ||
| 2 c. shredded peeled zucchini |
Directions
- Preheat oven to 350 degrees. Grease two 9-by-5-inch loaf pans.
- In a food processor, combine tofu, applesauce, sugar and vanilla. Process until smooth. Pour into a large mixing bowl.
- Beat egg whites with an electric mixer until soft peaks form. Fold into tofu mixture.
- In a medium bowl, sift together flour, cocoa, cinnamon, baking soda, baking powder and salt. Gently stir into tofu mixture.
- Stir in zucchini.
- Pour batter evenly into loaf pans. Bake for 1 hour. Let cool 10 minutes before removing from pan.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 220mg
- Total Carbohydrates: 35g
- Protein: 4g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 4%
0%
Iron 6%
0%
Calcium 2%