I love baking and always try to find new ways to liven-up a recipe* and make it healthier. For this Sugar-Free Chocolaty Zucchnini Loaf, I experimented quite a bit with removing the sugar and oil and think I came up with a pretty good end result! I substituted the sugar for organic honey and the oil for milled flax seed!! I do not recommend making them into muffins as I did, seeing as there is no oil in the recipe the dough tends to stick and you end up with half your muffin stuck to the muffin liner… not cool!! *Update, I have since purchased silicone muffin liners and they work beautifully with recipes that contain no oil! YEY!
2 1/2 cups flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking powder
1 tsp each baking soda and cinnamon
3/4 tsp salt
1/2 c honey (original recipe called for 1 1/2 c sugar)
3/4 c egg substitute (or 3 whole eggs)
1/2 c unsweetened applesauce
1c mulled flax seed (original recipe called for 1/3 c vegetable oil)
2 tsp vanilla
2 c packed, grated zucchini
1/2 c mini chocolate chips (optional)
– preheat oven to 350. Spray two 8X4-inch loaf pans with cooking spray.
– in a large bowl, combine flour, cocoa, baking powder, baking soda, cinnamon and salt. Set aside.
– in a medium bowl, whisk together honey, egg substitute, applesauce, mulled flax seed and vanilla. Stir in zucchini. Add wet ingredients to the dry. Only stir until the dry ingredients are moistened. Fold in chocolate chips (optional).
– spread batter evenly in prepared pans, Bake for 50 minutes or until a toothpick comes out clean when inserted in the center of loaf. Cool in baking pans for 5 minutes and then transfer onto wire racks and allow to cool.
These loaves are easy to freeze! I slice mine and put them in zip-lock bags before freezing and only take out what I need. The slices are great for a quick breakfast! The original recipe has 184 calories and 5.3 g of fat per serving (each loaf has 10 servings) but I don’t know the nutritional information after altering the recipe. If I manage to figure it out I’ll add it to the recipe. If you try the recipe and figure out the nutritional information difference, feel free to share it with me! 🙂
* The original recipe appeared in the Crazy Plates Cookbook.