Chocolate Zucchini Bread

  • nonstick cooking spray
  • 2-1/2 cups all purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/4 tsp. Baking powder
  • 2 cups sugar
  • 1/4 cup liquid egg substitute
  • 1/3 cup canola oil
  • 2 Tbs. Water
  • 1 Tbs. Vanilla extract
  • 2-1/2 cups zucchini, shredded

Preheat oven to 350F. Coat 2 4x8 inch loaf pans with nonstick spray. Sift next 5 ingredients together in a bowl. Combine next 5 ingredients in another bowl. Beat with an electric mixer until well blended. Stir in zucchini. Add dry ingredients and stir until just moistened. Bake 50-60 minutes, or until a toothpick inserted near the center of each loaf comes out clean. Cool loaves in pans on wire racks 10 minutes. Remove loaves from pans and let cool completely on the wire racks.