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Chocolate Whole Wheat Zucchini Bread

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“I tweaked HeatherFeather's Whole Wheat Zucchini Bread whole wheat zucchini bread to make this and wanted to post it to see what the nutritional values are.”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a 10 Cup bundt pan with nonstick spray, make sure you get all the crevises coated.
  2. Preheat the oven to 350°F
  3. Stir together dry ingredients (first ten items) both types of flour, sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl.
  4. Make a well in the center of this mixture.
  5. In another bowl, beat eggs until foamy (not too much- just foamy).
  6. To the eggs, add wet ingredients (applesauce, buttermilk, and vanilla) and stir (I used a rubber spatula).
  7. Add the zucchini to the wet ingredients and stir until well combined.
  8. Pour this wet mixture into the "well" you made in the dry mixture. Fold wet and dry ingredients together, just until ingredients are all moistened and gently combined, but don't overmix or you will have tough bread.
  9. Pour into the prepared pan and bake for about 50 minutes or until a toothpick tests clean.
  10. Cool bread in pan for about 20 minutes, then remove and devour.

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