Low Fat Chocolate Chip Zucchini Bread
Indulge guilt-free with this delightful Low Fat Chocolate Chip Zucchini Bread—where wholesome ingredients meet irresistible flavor! Perfectly moist and spiced with a hint of cinnamon, this recipe uses grated zucchini, protein-packed Greek yogurt, and unsweetened applesauce to create a healthier twist on classic zucchini bread without sacrificing taste. Semi-sweet chocolate chips add just the right touch of sweetness, making it a crowd-pleaser for breakfast or snack time. Crafted with a blend of whole wheat and all-purpose flour, this quick bread is low in fat yet rich in nutrients, offering a balanced treat you'll love. Ready in just over an hour and yielding 10 hearty slices, this easy-to-make bread is perfect for meal prep or sharing with family and friends!
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Recipe Information
Ingredients
- 1 cup zucchini
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 large egg
- 1 large egg white
- 0.5 cup plain Greek yogurt
- 0.5 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 0.75 cup brown sugar
- 0.5 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan or line it with parchment paper.
Grate the zucchini using a box grater until you have 1 cup of lightly packed grated zucchini. Set aside.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, and salt until well combined.
In a separate bowl, beat the egg and egg white together. Add the Greek yogurt, unsweetened applesauce, vanilla extract, and brown sugar. Mix until the brown sugar is dissolved and the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the grated zucchini and chocolate chips using a spatula until evenly distributed throughout the batter.
Transfer the batter to the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as a healthy, low fat snack or breakfast option.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 4527 mg | 197% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 180.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 374 mg | 29% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1536 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
