italianfood Newsletter

Italian Food

November 5 2006 Italian Food Newsletter


On Saturday I realized that I had a refrigerator drawer full of zucchini. I had already planned to spend part of the day baking. What to do? Ah! Chocolate Zucchini Bread! Yet, how would that work for the diabetic in the family?

I pulled out my recipe and played with it a bit. Sugar isn't just for sweetness. It also adds bulk and texture to the bread. Hmmmm. After some thought I decided to substitute half for the sugar for a sugar substitute. The result was fantastic! The bread is moist and flavorful, yet a healthier option to most desserts.

Here's the recipe:

Chocolate Zucchini Bread Recipe

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Paula Laurita, Italian Food Editor

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