Ingredients

• 1/2 cup chopped walnuts, (1 3/4 ounces)
• 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, (1 medium)

---

Cooking Directions

Step 1

Preheat oven to 325°F. Coat two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Step 2

Spread walnuts in a pie pan and bake until fragrant, 5 to 7 minutes. Set aside to cool.

Step 3

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Step 4

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.

Step 5

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.