Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Yummy Chocolate Zucchini Bread
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- #101315
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 cups all-purpose flour, unbleached
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups sugar
3/4 cup egg substitute, fat free
1/3 cup canola oil
2 tablespoons water
1 tablespoon vanilla extract
2 1/2 cups shredded zucchini
directions
Coat two 4- x 8-inch loaf pans with nonstick spray.
In a medium bowl, use an electric mixer set at medium speed to beat the sugar, egg substitute, oil, water and vanilla until well blended. Stir in zucchini.
Add dry ingredients and stir until they are moistened. Divide the batter between the pans.
Bake at 350 degrees F until a toothpick near the center of each loaf comes out clean, 50 to 60 minutes.
Cool in pans on a wire rack for 10 minutes. Remove the loaves from pans and allow to cool completely on wire rack.
added by
itsallgood
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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