Low Sodium Chocolate Chip Zucchini Bread
Indulge guilt-free with this moist and decadent Low Sodium Chocolate Chip Zucchini Bread, a healthier twist on a classic favorite. Packed with freshly grated zucchini, rich unsweetened cocoa powder, and low sodium chocolate chips, this recipe strikes the perfect balance between wholesome ingredients and indulgent flavor. A hint of cinnamon adds warmth, while the apple cider vinegar creates a tender, fluffy texture without the need for excessive salt. Ideal as a guilt-free breakfast or a satisfying snack, this bread is easy to make, with just 20 minutes of prep time and simple instructions. Treat yourself to a slice of this low sodium delight, proving that healthier doesn’t mean compromising on taste.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 1 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Grated zucchini
- 0.75 cup Low sodium chocolate chips
- 1 teaspoon Apple cider vinegar
- 0.25 cup Milk
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and cinnamon. Set aside.
In a large bowl, beat the eggs until frothy. Add the sugar, vegetable oil, and vanilla extract, mixing until well combined.
Stir in the grated zucchini until evenly distributed.
Add the dry ingredients to the wet mixture in batches, stirring gently until just combined. Avoid overmixing to keep the bread tender.
In a small bowl, mix the milk and apple cider vinegar together, then add to the batter, stirring until just incorporated.
Fold in the low sodium chocolate chips, ensuring even distribution throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center 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 delicious low sodium treat for breakfast or as a snack.
Nutrition Facts
Calories |
3807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.6 g | 225% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 540.0 g | 196% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 289.3 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 465 mg | 36% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 3278 mg | 70% | |
*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.
