Best Low Fat Chocolate Zucchini Bread Ever!

Submitted by Haversac

"The title says it all-delicious, moist, & healthy!!"

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Yields: 16 muffins
• Serves: 16

ingredients

• 1 cup whole wheat flour
• 1⁄2 cup unbleached flour
• 1⁄2 cup sugar
• 1⁄2 cup Splenda granular (or similar)
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon baking powder
• 3 tablespoons unsweetened cocoa powder
• 1 cup zucchini, unpeeled and grated
• 1⁄4 cup nonfat sour cream
• 1 egg white, whipped

directions

1. Preheat oven at 350°.
2. Prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside.
3. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, baking powder & cocoa.
4. In another mixing bowl, combine zucchini, sour cream & egg white.
5. Mix dry ingredients with wet ingredients just until moistened.
6. Pour batter into prepared pan.
7. Bake 60 minutes.

Reviews

[Taxi Mom]

I did not care for this recipe at all. I hated the taste and I thought it was way too heavy. I added 1/2 cup sour cream like other reviewers said and still ended up mixing with my hands. Maybe the taste is just a personal preference but I won't be making it again.

 

[annroberts54]

Like the other reviewer, I found the batter way to dry as written. I could not get all the dry ingredients to incorporate. So I upped the FF sour cream to 1/2 cup and it barely came together. Is it possible an ingredient is missing from the recipe? But that being said-it was still delicious and moist and I will make it again with the additional sour cream. I also can not imagine it making 16 cupcakes unless they are incredibly small.

 

[morencie1218]

This turned out wonderful. My only problem was that when I mixed it all together it was still too dry so I added one small container of fat free vanilla yogurt. It turned out so moist, tastes like chocolate cake!! Thanks so much!!