Chocolate Zucchini Bread

• 2 whole Eggs
• 1/4 cups Low-fat Buttermilk
• 6 Tablespoons Canola Oil
• 3/4 cups Splenda
• 1/3 cups Brown Sugar
• 1 teaspoon Vanilla
• 1-3/4 cup Grated Zucchini
• 1 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1/4 teaspoons Baking Powder
• 1/2 cups Unsweetened Baking Cocoa
• 1/4 teaspoons Salt

1. Preheat oven to 350u0b0F. Spray a bread loaf or muffin pans with nonstick cooking spray.
2. Break eggs in a bowl. Whisk in buttermilk, oil, Splenda, brown sugar, and vanilla. Add grated zucchini to the mixture.
3. In a second bowl, stir together the flour, baking soda, baking powder, cocoa powder, and salt together.
4. Pour wet ingredients into the dry (or vice versa if you're like me). Stir until just combined. Pour mixture into bread pan or muffin tin.
5. Bake until a toothpick comes out clean, 45-50 minutes in a bread pan and 20-22 minutes in a muffin tin.
6. Enjoy!

eggs, ubc, canola oil, ube, brown sugar, vanilla, zucchini, whole wheat flour, baking soda, ubc, baking cocoa, ubc

Taken from tastykitchen.com/recipes/breads/chocolate-zucchini-bread-5/ (may not work)