Low Fat Chocolate Zucchini Bread
Indulge your chocolate cravings guilt-free with this irresistibly moist and flavorful Low Fat Chocolate Zucchini Bread! Perfectly balanced with the richness of cocoa and the natural sweetness of zucchini, this wholesome recipe is made lighter by using applesauce or a butter substitute, Greek yogurt, and just the right touch of chocolate chips. Ready in just over an hour, this bread is easy to bake and packed with heart-healthy zucchini, making it a great way to sneak veggies into a dessert everyone will love. With minimal fat but maximum flavor, it’s the perfect treat for breakfast, snack time, or dessert. Try this one-bowl recipe today for a crowd-pleasing, chocolate-rich—and secretly nutritious—baked good!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon
- 1 cup grated zucchini
- 0.75 cup granulated sugar
- 0.5 cup substitute for half cup of butter (like apple sauce or a butter substitute)
- 1 teaspoon vanilla extract
- 0.5 cup fat-free Greek yogurt
- 1 unit large egg
- 0.5 cup chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan lightly with cooking spray and set it aside.
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set the dry ingredients aside.
In a large bowl, combine the grated zucchini, granulated sugar, applesauce (or butter substitute), and vanilla extract. Mix well until they are uniformly combined.
Add the Greek yogurt and the egg into the wet mixture. Stir everything together until smooth.
Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix to maintain a soft texture.
Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the bread comes out clean with just a few crumbs.
Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Slice the zucchini bread and serve it as a tasty low-fat treat.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.8 g | 74% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 2234 mg | 97% | |
| Total Carbohydrate | 462.0 g | 168% | |
| Dietary Fiber | 58.7 g | 210% | |
| Total Sugars | 237.0 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 444 mg | 34% | |
| Iron | 32.8 mg | 182% | |
| Potassium | 3428 mg | 73% | |
*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.
