Macro Friendly Chocolate Zucchini Bread
Equipment
- 2 Mixing bowls
- 1 Spoon or spatula for mixing
- Measuring Cups & Spoons
- 1 Electric mixer
- 1 Vegetable or cheese grater
- 2 Standard loaf pans (8-1/2 x 4-1/2 x 2-1/2 inches)
Ingredients
- 2 cups fresh zucchini, shredded (about 2 large zucchini)
- 3 large eggs
- 1½ cups unsweetened applesauce
- 3 tbsp vanilla extract
- 1 cup granulated sugar
- 1 cup granulated sugar substitute (I used Swerve)
- 1½ cups white flour
- 1½ cups whole wheat flour
- ½ cup cocoa powder
- 1 cup chocolate chips
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp salt
- 1 tsp Cinnamon
- Cooking spray
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.
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
Calories: 286kcalCarbohydrates: 57gProtein: 6gFat: 6g
Tried this recipe?Let us know how it was!