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1 medium zucchini, cut
in 2
1
⁄2-inch lengths
1
⁄2 cup margarine or
butter, slightly
softened
3
⁄4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking
powder
1
⁄2
teaspoon baking
soda
1
⁄2 teaspoon salt
1
⁄2 cup fat-free egg
substitute or 2 eggs
1
⁄2 cup buttermilk
1 teaspoon vanilla
3
⁄4 cup miniature
chocolate chips
2 cups all-purpose
flour
Grease and flour bottom of 9 x 5 x 3-inch loaf pan.
Position 4 mm shredding disc in work bowl. Add
zucchini. Process to shred. Remove to colander.
Drain. Wipe out work bowl.
Exchange shredding disc for multipurpose blade.
Add margarine and sugar. Process until light and
fluffy, about 20 seconds, scraping sides of bowl, if
necessary. Add cinnamon, baking powder, baking
soda, and salt. Process until mixed, about
5 seconds. With processor running, add egg
substitute through feed tube. Process 20 seconds.
With processor running, add buttermilk and vanilla
through feed tube. Process 5 seconds. (Mixture may
look curdled.)
Stop processor. Add zucchini and chocolate chips.
Pulse 3 times, about 1 second each time, until
mixed. Add flour. Pulse 4 to 5 times, about
1 second each time, just until mixed. Do not
overmix.
Spread evenly into prepared pan. Bake at 350˚F for
50 to 60 minutes, until toothpick inserted in center
comes out clean. Cool in pan 10 minutes. Remove
from pan. Cool completely on wire rack before
cutting.
Yield: 1 loaf (12 1-slice servings).
Per serving: About 255 cal, 4 g pro, 37 g car,
11 g fat, 0 mg chol, 276 mg sod.
Zucchini Chocolate Chip Bread