You may also love our macro friendly white chocolate chip banana bread recipe!
2.1g protein per 100 cal
- Prep
- 10 mins
- Cook
- 50 mins
- Total
- 1 hr
Ingredients
Equipment
- Mixing bowls
- Spoon or spatula for mixing
- Measuring Cups & Spoons
- Electric mixer
- Vegetable or cheese grater
- Standard loaf pans (8-1/2 x 4-1/2 x 2-1/2 inches)
Instructions
-
Preheat oven to 350 degrees and spray two loaf pans generously with nonstick cooking spray.
-
Using a vegetable grater, shred your zucchini in a large bowl.
-
In another bowl, mix together sugar, sugar substitute, white flour, wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
-
Add in eggs, vanilla, unsweetened applesauce, and vanilla extract. Blend using a blender until well combined, careful not to overmix. Fold in the zucchini and chocolate chips.
-
Pour the batter into prepared loaf pans, splitting evenly between the two pans. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean and the tops are springy. Remove loaf pans from oven, carefully dump bread out and onto a cooling rack and cool completely before slicing.
Tami’s notes
This recipe makes two loaves of zucchini bread. You can freeze one loaf if desired.
If you want to up the chocolateyness of this recipe, sprinkle some additional chocolate chips on top of the batter right before putting in the oven.
Nutrition information may vary depending on the brands and ingredients used.
Nutrition
Per serving: Calories 286kcalProtein 6gCarbs 57gFat 6g
Nutrition is an estimate and will vary with the brands and amounts you use.
