Description
A moist and decadent Low-Fat Chocolate Chip Zucchini Bread made with fresh zucchini, dark chocolate, and natural sweeteners that combines nutrition and indulgence.
Ingredients
Scale
2 cups Grated Zucchini
1.5 cups Whole Wheat Pastry Flour
0.75 cup Pure Maple Syrup
0.5 cup Greek Yogurt (Plain, Non-fat)
2 tablespoons Avocado Oil
2 units Large Egg Whites
2 teaspoons Pure Vanilla Extract
1 tablespoon Ground Cinnamo
1 tsp Baking Soda
1 tsp Baking Powder
0.5 cup Dark Chocolate Chips
Instructions
- Grate the zucchini and squeeze out excess moisture
- Preheat the oven to 350°F (175°C) and prepare a loaf pa
- Whisk together egg whites, maple syrup, Greek yogurt, avocado oil, and vanilla extract
- Sift the flour, cinnamon, baking soda, baking powder, and salt together
- Gently fold the dry mixture into the wet mixture until just combined
- Fold in the grated zucchini and dark chocolate chips
- Pour the batter into the prepared pan and smooth the top
- Bake for 50-60 minutes until a toothpick comes out clea
- Cool in the pan for 10 minutes before transferring to a wire rack
Notes
Squeeze the zucchini to avoid a heavy loaf.
Use a light-colored metal loaf pan for even baking.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 165 kcal
- Sugar: 12g
- Sodium: 180mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg