- 1/2 cup chopped walnuts
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup unsweetened cocoa, preferably Dutch-process
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/2 cups sugar
- 3/4 cup fruit-based fat replacement, such as Lighter Bake, or unsweetened applesauce
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 ounce unsweetened chocolate, melted
- 2 cups grated zucchini
- Preheat oven to 325 degrees F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.
- Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.
- Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.
- Whisk eggs, sugar, fruit-based fat replacement (or applesauce), oil, vanilla and melted chocolate in another large bowl until blended. Add to the dry ingredients and stir with a rubber spatula until just combined. Fold in zucchini and the reserved walnuts. Spoon the batter into the prepared pans, smoothing the tops.
- Bake the loaves 55 to 60 minutes, or until the tops are golden and a skewer inserted in the center comes out clean. Let cool in pans on a wire rack for 10 minutes. Invert onto rack and cool completely.