Chocolate Zucchini Bread
Ready to try something new? Dive into this delicious twist on bread.
(Contributed by: ThyCa: Thyroid Cancer Survivors' Association, Inc.)
This unique dish is certain to raise eyebrows and satisfy at the same time. Enjoy!
2 ½ cups all-purpose flour
½ cup unsweetened cocoa
1 tsp baking soda
1 tsp cinnamon
¼ tsp baking powder
2 cups sugar
4 egg whites
⅓ cup canola oil
2 tbsp water
1 tbsp pure vanilla extract
2 ½ cups shredded zucchini
Preheat oven to 350 °F.
Grease two 4 x 8-inch loaf pans with LID-safe shortening.
Stir flour, unsweetened cocoa, baking soda, cinnamon, and baking powder together in a bowl.
Combine sugar, egg whites, canola oil, water, and vanilla extract in a separate bowl.
Beat sugar and wet ingredients with an electric mixer until well blended.
Stir in zucchini with wet ingredients.
Add dry ingredients and stir just until moistened.
Divide batter equally between 2 pans.
Bake 50-60 minutes, or until toothpick inserted near center of each loaf comes out clean.
Cool loaves in pans on wire racks for 10 minutes.
Remove loaves from pans and let cool completely on wire racks.
We hope you enjoy! Please "like" this recipe below and let us know how yours turned out. Share photos and videos of your culinary creations with the thyroid cancer community by including the hashtag #TruthAboutTC on your social media posts!
Talk to your doctor before making any dietary or lifestyle changes and if these recipes are healthy choices for you.