Reduced-fat Chocolate Zucchini Bread (for Cuisinart)
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Makes: 2 standard-sized loafs
2 c. all-purpose flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1 c. granulated sugar
1/2 c. packed light brown sugar
3 T. cracked flaxseed (optional)
3 large eggs
1 c. ripe bananas, mashed (approx. 3 bananas)
1/4 c. unsweetened applesauce
2 t. vanilla
3 squares unsweetened baking chocolate, melted and cooled
2 c. packed grated zucchini (unpeeled)
1 c. chopped nuts
Preheat oven to 350 degrees Fahrenheit (300 F for convection).
Spray pans lightly with cooking spray.
In large workbowl of food processor, grate unpeeled zucchini.
Measure 2 cups of grated zucchini, packing it down gently; set
aside.
Combine flour, baking soda, baking powder, salt, sugars, and
flaxseed (optional) in a large bowl of the food processor.
Pulse 3-4 times to blend. Add eggs, banana, applesauce, vanilla,
and chocolate; pulse until well-blended.
Add zucchini; process until batter is blended and smooth. Add
chopped nuts; mix just until blended (DO NOT OVERMIX).
Spread batter in prepared pans; bake 55-60 minutes, or until
loaves test done. Remove from oven and cool 10 minutes; remove
loaves to cooling racks. May be served fresh or frozen for later
use.
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