Sugar-Free Chocolate Chip Zucchini Bread
Indulge in the perfect marriage of wholesome ingredients and guilt-free sweetness with this Sugar-Free Chocolate Chip Zucchini Bread! Packed with fresh, grated zucchini, a hint of warm spices like cinnamon and nutmeg, and studded with luscious sugar-free chocolate chips, this recipe is the ultimate treat for health-conscious bakers. Sweetened naturally with stevia or erythritol and moist from unsweetened applesauce, this loaf is entirely free of refined sugars, making it a delicious option for those seeking a healthier dessert or snack. The mix of whole wheat and all-purpose flours creates the perfect balance of heartiness and fluffiness, while melted coconut oil adds a touch of richness. Ready in just over an hour, this easy, one-pan recipe is perfect for any occasion—whether a breakfast bite, an afternoon snack, or a secretly veggie-packed sweet treat for kids. Serve it warm, fresh from the oven, or enjoy it chilled for dessert perfection!
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Recipe Information
Ingredients
- 2 cups Fresh zucchini, grated
- 1.5 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 large Eggs
- 0.5 cups Coconut oil, melted
- 1 teaspoon Vanilla extract
- 0.75 cups Stevia or erythritol (sugar substitute)
- 0.5 cups Unsweetened applesauce
- 0.75 cups Sugar-free chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
In another bowl, beat the eggs until lightly frothy. Add the melted coconut oil, vanilla extract, stevia (or erythritol), and unsweetened applesauce. Mix until well combined.
Gently fold in the grated zucchini into the wet mixture until evenly distributed.
Add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix.
Fold in the sugar-free chocolate chips, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing 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 zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Store any leftovers in an airtight container.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 218 mg | 9% | |
| Total Carbohydrate | 23.9 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 1.6 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 143 mg | 3% | |
*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.
