Sunday, July 18, 2010

Recipe for Low Sugar and Whole Wheat Chocolate Zucchini Bread

Chocolate Zucchini Bread
Whole Wheat Chocolate Zucchini Bread, with just a little sugar.
My garden is exploding with zucchini these days, and a few weeks ago I got it into my mind to make chocolate zucchini bread. I wanted the bread to be more chocolate tasting than sweet, to be low in sugar, to use 100% whole wheat flour, and to use a lot of zucchini, and when I began looking for recipes, I didn't find one that seemed like quite what I had in mind so I started experimenting. If I were a little more intuitive about baking, it might not have taken me five tries to come up with the combination that was a winner, but I figure my baking skills can only get better with all this practice! Happily I loved version #5 of this bread, and if you like chocolate things that aren't super sweet and you have zucchini that needs to be used, I hope you'll give this one a try.

In a small bowl, combine the eggs, Splenda, brown sugar, oil, vanilla, and buttermilk.

Stir in 1 1/2 cups grated zucchini.

In a slightly bigger bowl, combine the white whole wheat flour, baking soda, baking powder, unsweetened cocoa powder, and salt.

Mix the wet ingredients into the dry ingredients, and stir just enough to combine.

Then fold chopped walnuts into the batter.

Pour the batter into a loaf pan that's been sprayed with nonstick spray.

Bake at 350F/175C for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the pan, then slice and serve.


Low Sugar and Whole Wheat Chocolate Zucchini Bread
(Makes one loaf, or about 12 slices, recipe created by Kalyn, with inspiration from a lot of recipes that were not quite "the one.")

Ingredients:
2 eggs
1 cup Stevia In the Raw Granulated Sweetener, Splenda, or other sweetener
1/3 cup brown sugar (or use 1/3 cup more sweetener, but I like a small amount of brown sugar in this)
6 T grapeseed oil or canola oil
1 tsp. vanilla
1/4 cup buttermilk
1 1/2 cups grated zucchini
1 cup white whole wheat flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
3/4 cup chopped walnuts (or pecans)

Instructions:
Preheat oven to 350F/175C. (I used a toaster oven so it didn't heat up the house.) Spray a loaf pan with nonstick spray.

In a small bowl, combine the eggs, sweetener of your choice, brown sugar, oil, vanilla, and buttermilk. Stir in the grated zucchini.

In a slightly larger bowl, mix together the white whole wheat flour, baking soda, baking powder, unsweetened cocoa powder, and salt.

Mix the wet ingredients into the dry ingredients, and stir just enough to combine. Then fold in chopped walnuts or pecans. Scrape the batter into loaf pan that has been sprayed with nonstick spray. (I also used the rubber scraper to spread the batter to make the top of the loaf even.)

Bake 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean. Let bread cool in the pan, then slice and serve.

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South Beach Suggestions:
I did use some brown sugar in this bread, so it's probably best saved for phase 3 (or a once-in-a-while treat for phase 2) for the South Beach Diet. You can probably get a pretty good result making this with all sweetener if you prefer. (If anyone is curious, I'm calculating that the 1/3 cup brown sugar comes out to about 5.5 grams of sugar per slice.)

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.

More Baking with Zucchini:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Low Sugar and Flourless Zucchini Muffins with Pecans from Kalyn's Kitchen
Low Sugar and Whole Wheat Zucchini Muffins with Pecans from Kalyn's Kitchen
Low-Sugar and Whole Wheat Garden Harvest Cake with Zucchini, Apple, and Carrot from Kalyn's Kitchen
Low-Sugar and Whole Wheat Zucchini Bread with Blueberries and Pecans from Kalyn's Kitchen
My Special Zucchini Bread from 101 Cookbooks
Savory Zucchini Bread with Cilantro, Scallions, and Cheddar from Food Blogga
Spur of the Moment Blueberry Zucchini Bread from Baking and Books
Yeasted Zucchini Bread from Green Gourmet Giraffe
Soaked Zucchini Bread from Food Renegade
Zucchini Spice Loaf from Butter Sugar Flour
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!

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30 comments:

Devon said...

You're evil--this looks AMAZING. I can't wait for some zucchini so I can try this!!

Lydia (The Perfect Pantry) said...

I'm so impressed that you made this five times to get it perfect! With my limited baking skills, I surely would have given up. Anything that looks this chocolatey has to be delicious. I can't wait to try it.

jane said...

Aha...I have more zucchini to use up! I just posted a zucchini salad on my blog tonight. This recipe looks delicious and will make it in the morning!

Christine said...

This looks fantastic, Kalyn. I love chocolate bread, and the addition of zucchini is superb. Hope you don't mind if I save the recipe and try to make it gluten free.
Hope you're having a wonderful summer!

Joanne said...

This looks so tasty! I bet it would be excellent as a snack or even as breakfast with some peanut butter on it!

Johanna GGG said...

that bread looks superb - I presume the added flavour of walnuts mean less sweetness is needed - would love to hear about your other 4 loaves and what didn't quite work with them

Scuttleboose said...

This looks delicious, Kalyn! I have been reading your blog for a few months now, and I love all of your recipes! I just wish I had the garden space to grow more of my own veggies like you! :)

Kalyn said...

I'm glad people are liking the sound of this. I'd love to hear from anyone who experiments more and makes it gluten free.

The four loaves that were failures had different amounts of Splenda/brown sugar, chocolate, or baking soda than this final version.

T.W. Barritt at Culinary Types said...

My go-to recipe for zucchini bread has whole wheat flower and cinnamon in it, but this looks like a real treat! I love the idea of chocolate. I expect the freezer is going to stocked full with zucchini bread by the end of the season!

Karina Allrich said...

Beautiful! Gotta love zucchini season. Glad your garden is bursting. I've been getting into raw zucchini strands for "pasta". I got one of those Joyce Chen spiral slicers. It's addictive.

Pam said...

Wow, Kalyn, this looks sooo good maybe I can get Kelly to eat it---even with zucchini. I won't tell him it has zucchini in it.
Yum Yum....

Cookin' Canuck said...

What a surprising and fantastic use for zucchini! My garden is just starting to produce zucchini - in about a week we should be up to our necks in it.

Kalyn said...

TW, good idea to freeze the extra zucchini bread. I think I should be doing that too!

Karri, haven't heard about that type of slicer; must check it out.

Pam, mums the word about the zucchini in the bread!

Dara, get ready for the zucchini taking over your life!

Cara said...

I'm impressed that you tried it 5 times, but I totally understand! I made these chocolate cherry goat cheese muffins I posted recently 3 times before getting it right and I thought that was a lot! The nice thing is, I'm quite positive your recipe works and I would love to try it :)

FabFrugalFood said...

Seriously, this looks too decadent to be healthy!

Marking this recipe for my upcoming garden zucchini bonanza!

Donna

Amy @ Simply Sugar and Gluten Free said...

I've been waiting for you to post this because I want to try a gluten-free version. :) It looks delish. I often use agave and stevia to reduce the overall amount of added sugar and still keep it moist with a good texture, so I can see why you used Splenda and brown sugar.

RV said...

Look at that color, it is so inviting Kalyn. Can't wait to bake this decadent low calorie bread

Barbara Bakes said...

It's nice you did all the hard work to create a yummy low sugar whole wheat version. I'll have to give it a try.

Kalyn said...

Cara, hope you will try it!

Donna, you can never have too many zucchini recipes this time of year, right?

Amy, hope you come up with a version with almond flour; I'd love to try it.

RV, thanks. I liked it a lot.

Barbara, if I was a good baker like you it might not have taken me 5 tries!

Willow B said...

I made this the other day, with a few changes (some planned & one not!). First off, I substituted spelt flour and xylitol in for the regular flour and Splenda/brown sugar since that's what I had on hand, putting in a bit less of the xylitol since it is super sweet. I also subbed in a flax/water combo for the eggs. And herein lies the 'unplanned': I put in enough for 3 eggs! Yikes! I went ahead with it, pouring the batter into a muffin tin instead of a bread pan. They puffed WAY up in the oven, and then collapsed, like a souffle. The centers stayed a bit gooey, like a molten chocolate cake. In the end, despite it all, they were pure deliciousness! Thanks for the inspiration.

Kalyn said...

Willow, it sounds like you've come up with your own version of this recipe! Glad to hear it was tasty.

Koshiya Piyush said...

I love chocolate recipes...

Julia@SometimesLucid said...

This was AMAZING. Thank you for posting this!! We didn't taste the zucchini at all. It was just a super decadent treat (that just happens to be healthier than it tastes).

Kalyn said...

Julia, you are so welcome. (And I'll have to pass on the word to Pam that you can't taste the zucchini!)

Shanicherie said...

Question...I really dislike walnuts (any nuts, really). Would this not be so hot without them?

Kalyn said...

It would be fine without the walnuts.

mrsjande said...

AMAZING! My toddler just loved it and I even added some frozen spinach because I didn't have quite enough zucchini. Very MOIST, just don't expect a sugar, butter bomb. It's subtle and rich in flavor and you can't taste the zucchini at all. I made it sans nuts.

Kalyn said...

Mrs. Jande, so glad you liked it, and I'm intrigued by the idea of using spinach as part of the veggies!

dudly.lajoie said...

Hi! I am interested to try this, but I really do not want to buy any sugar-replacement, as I've heard the worst about it (and I'm not a fan of buying stuff just for the one recipe)

Is it possible, you think, to divide the Splenda by half sugar, half apple sauce? I've heard people use apple sauce as a replacement in some desserts- but I don't know if it would work, or even if it,s a replacement for sugar or for butter!

Thanks a great deal, this looks like a fun recipe.

Kalyn Denny said...

If you don't want to use other sweeteners, I'd just replace the sweetener with an equal amount of sugar. I don't think you could replace it with applesauce without making other adjustments to the recipe, since applesauce adds more liquid.

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