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Vegan Chocolate Cranberry Zucchini Bread Recipe

The Zucchini Bread That Tastes Like a Brownie

If your garden is overflowing with zucchinis, try this decadent twist on the classic zucchini bread recipe. The cocoa and dried cranberries give it a sweet flavor, but the grated zucchini and banana (used in place of eggs) still help it qualify as a healthy dessert. Plus it's vegan so this bread is low in saturated fat and cholesterol.

Vegan Chocolate Cranberry Zucchini Bread

Modified from the Joy of Baking.

Ingredients

  1. 1 1/2 cups shredded raw zucchini (one medium)
  2. 1 cup whole-wheat flour
  3. 1/2 cup unsweetened cocoa powder
  4. 1 teaspoon baking soda
  5. 1/4 teaspoon baking powder
  6. 1/4 teaspoon salt
  7. 1/2 teaspoon ground cinnamon
  8. 1/4 teaspoon ground allspice
  9. 1 large banana
  10. 1/2 cup white sugar
  11. 1/2 cup canola oil
  12. 1 teaspoon pure vanilla extract
  13. 1/2 cup dried cranberries

Directions

  1. Preheat oven to 350°F.
  2. Shred one medium zucchini in a food processor or with a hand grater. Set aside.
  3. Mix the flour, cocoa powder, baking soda, baking powder, salt, and spices in a separate bowl, and set that aside.
  4. Mash the banana with the sugar, oil, and vanilla. Fold in the grated zucchini. Stir in the dry ingredients, and mix in the dried cranberries at the end.
  5. Pour the batter into a lightly greased bread loaf pan, and bake for 40-50 minutes or until a toothpick inserted comes out clean.

Serves 8.

Source: Calorie Count

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