Chocolate Zucchini Bread

Ingredients

• Canola oil

  ¼ cup or 55g

• Brown sugar

  ¼ cup packed or 55g

• Granulated Splenda

  ⅔ cup or 66g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Egg white

  Raw, fresh eggs

  1 large or 33g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  ½ cup or 122g

• Vanilla extract

  1 tsp or 4g

• Zucchini

  Summer squash, includes skin, raw

  1 ½ cup, chopped or 186g

• Wheat flour

  White, all-purpose, enriched, bleached

  1 ½ cup or 188g

• Orange zest

  2 tsp or 200g

• Cocoa

  Dry powder, unsweetened, processed with alkali

  ½ cup or 43g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

Directions

1. Preheat oven to 350°F. Spray a 9 × 5-inch loaf pan with non-stick baking spray
2. In a medium bowl, whisk together the oil, brown sugar, sweetener, eggs, applesauce and vanilla. With a large spoon, stir in the grated zucchini and mix until well combined.
3. In a medium bowl, combine remaining ingredients. Create a well in the center and add the zucchini mixture. Stir until the dry ingredients are just moistened. Spoon mixture into prepared pan and smooth
4. Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes and then remove from pa