Low Fat Fudgy Chocolate Bread

This is taken from Bethenny Frankel’s recipe. The first time I stayed close to her original recipe but made it into a quick bread that my husband and I ate warm from the oven like a molten fudge cake; digging our spoons into before it made it to the cooling rack…YUM. No wonder this is a favorite of Marissa Hargitay’s (Law & Order SVU ; ). The second time I added some shredded zucchini (too much!) and it wasn’t quite as fudgy, but warm and dense and crumbly. My 3rd attempt (coming soon with pictues) I will add about 1/2 cup of zucchini and it should be almost perfect! I took out the oil, cut the sugar a little and sprinkled a bit of cinnamon sugar on top to intensify the flavor.



Here is my base recipe (delicious by itself) which I will add the 1/2 cup zucchini to next time…

Low Fat Fudgy Bread

Preheat oven to 350°. 
Coat 8 muffin tins or a small loaf pan (5″x3″) with cooking spray.

  • 1 cup no sugar added applesauce
  • 1/3 cup turbinado sugar (natural cane sugar)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract


  • 3/4 cup oat flour
  • 3 tablespoons dark chocolate cocoa powder
  • 2 1/2 tablespoons regular cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon  

Whisk together in a separate bowl. 
Add dry whisked mixture into applesauce mixture, stir until just blended.

  • 1/2 cup dark chocolate chips

Fold into mixture .

Spoon your batter into 8 muffin cups or into bread pan. 
Sprinkle cinnamon sugar over top (it will caramelize because of the sugar while baking-yum!)
Bake for 20–22 minutes, rotating the pan a half-turn after 10 minutes. Done when top is firm.

Let cool just enough to not burn your mouth and dig in!!! (Conversely, if you want to slice, let cool longer.)

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