Jul 23, 2015

Low Fat Chocolate Chip Zucchini Bread


 Low Fat Chocolate Chip Zucchini Bread – this super moist bread is loaded with chocolate chips, made with whole wheat flour and mostly apple sauce in place of butter.

A super moist zucchini bread loaded with chocolate chips in every bite. Made with a whole wheat flour blend and lots of apple sauce in place of butter for results that are moist and delicious.

I have so much zucchini I don't know what to do with it, then I was reading some comments on this older recipe and remembered how much we all loved this so I remade it and updated the photos. Madison was one when I first played around with this and loved it then, bit I wasn't sure how she would feel seeing small green specs (she doesn't like zucchini) in her bread now that she's five, but she loved it! Give this a try, I'm sure you'll agree, and bonus, a perfect way to get your kids to eat zucchini. And yes, you can also make these as muffins although the cooking time will be less.

Low Fat Chocolate Chip Zucchini Bread – this super moist bread is loaded with chocolate chips, made with whole wheat flour and mostly apple sauce in place of butter.


Low-Fat Chocolate Chip Zucchini Bread
Skinnytaste.com
Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 4 g • Protein: 2 g • Carb: 30 g • Fiber: 2 g  Sugar: 17 g
Sodium: 186.5 mg

As Muffins:
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 175 • Fat: 6 g • Protein: 3.5 g • Carb: 32 g • Fiber: 3.2 g • Sugar: 15 g
Sodium: 248.4 mg 

Ingredients:
  • cooking spray
  • 1 cup all purpose flour (I used unbleached)
  • 1 cup white whole wheat flour (regular whole wheat flour would work)
  • 1/2 cup brown sugar (not packed)
  • 1-1/8 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup chocolate chips
  • 1 large egg, beaten
  • 2 tbsp melted butter
  • 1 cup apple sauce
  • 1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°F. Spray a 9x5-inch loaf pan with cooking spray.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.


Add chocolate chips and gently mix to combine.


In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.



Pour batter into the prepared 9x5-inch loaf pan.


Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

200 comments :

  1. Perfect timing! I just shredded about 40 cups worth of zucchini and summer squash to put in the freezer. We're picking about 10 more each day!

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  2. Thank you! Thank you! I was just searching for a low fat recipe for zucchini bread. I was going to use the one from Eat Better America (which still looks good), but this is more fitting for us. :) Thanks!

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  3. This looks great! Is it possible to use whole wheat pastry flour then whole wheat flour?

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  4. Just pulled the bread out of the oven and had to taste before it cooled off! I think I'll add walnuts next time. This is very good, thanks!

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  5. Unsweetened applesauce, thanks for noticing that.

    I'm not sure how these would turn out with all whole wheat. My guess is good but I haven't tried it.

    These word make great muffins too.

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    1. I make these with all whole wheat flour, and substitute vegetable oil for the butter... absolutely amazing!! I also add some cinnamon. BEST ZUCCHINI BREAD EVER!!
      thanks gina!!!

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    2. I made this on the same day the recipe posted since I had most of the ingredients and it came out delicious!

      I did use all regular whole wheat flour and it turned out just fine, just a little darker than the photo.

      I also did not have brown sugar. I only have sugar in the raw but I grinded it up until it was fine and used the same measurement. Turned out great! Will be making this again! Thanks so much for posting this one!

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  6. Chocolate and zucchini?? Wow this is interesting! Thanks for sharing!

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  7. Hi Gina,
    Could you tell me how I could make apple sauce on my own? I have a lot of apples and would prefer to use those than go out and buy applesauce. Could I just peel, slice, and cook them in water?
    Thanks!

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    1. Yes - so easy! I would recommend a very little water just to get the apples started. They will make their own liquid once they start to cook. Maybe about 1/4 cup of water to a 5 qt pan of apples. FYI, you can make it without peeling the apples if you have a blender to whizz the apples in once they are soft. You get more nutrients and it makes the applesauce a pretty pink color. Good luck!

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  8. Gina...would pureed banana or any other fruit be ok to substitute for the apple sauce? I always wondered if there was a particular reason for choosing apple sauce as a sub for fat in a lot of recipes.

    Lydia

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    1. I substituted banana for the apple sauce because I had super ripe bananas and wanted to make this. Yes, it tastes a little like bananas, but that's fine. Still soft!

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  9. I love your website but everytime I try to print off a recipe I get everything, all the pictures, all the comments, etc, when I just want the recipe. Is this an operator error or how do I go about just getting the recipe. By the way, I'm getting ready to get the ingredients to try this bread. Looks yummy and I think the grandkids will eat it.

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    1. There should be a "Print Friendly" button at the very bottom of the recipe. Click on that to get just the printed portion of the recipe, AND you can delete any directions that you don't want/need!

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  10. Shira, I make my own applesauce quite a bit...in the crockpot! Peel, dice, and throw in the crockpot. Add a little water or apple juice. Cook until soft and mash with a potato masher or I suppose you could put it in the blender. We like ours a little chunky so the masher works great. I have also added cinnamon or pumpkin pie spice.

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  11. So unusual that I have all the ingredients already in the house when one of your recipes posts. But I did and I just baked this up. It is really delish. Moist and just sweet enough.So glad to get those chocolate chips used up before I ate them all straight from the bag.

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  12. I might be alone here--- but can I leave OUT the chocolate chips? Would it still be ok/

    I love Zucchini Bread on it's own!

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    1. I don't see why not. You could also replace them with raisins if that's your thing. I would probably add some spices to the recipe (cinnamon, nutmeg, and clove or allspice, probably) in that case.

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  13. Do you have to drain the zucchini after shredding it?

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  14. Yes, to make apples sauce just cook it and puree. The crock pot is a great idea too.

    The reason I used applesauce as opposed to banana is because I wanted moisture without effecting the taste. You don't taste the apples, if I used banana it would change the flavor of the bread.

    Jenn, you can leave out the chocolate chips, but you may need to add more sugar if you do.

    I didn't drain the zucchini, I wanted to keep all the moisture.

    Julie, I am so glad you liked it!!

    To the person with printing issues, use the green print friendly button to print the recipes.

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  15. Did you use regular sugar and brown sugar? Do you think it would work with Splenda?

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  16. in the oven, thanks for posting Gina

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  17. This looks so healthy and tasty. Great recipe, and thanks for perfecting it for us!

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  18. I used brow sugar, Splenda brown sugar blend should work.

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  19. Do you have any recipes using almond flour?

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  20. If I half this recipe and make muffins will it turn out as well or should I make some modifications? looks yummy!!!

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  21. I had all of the ingredients and was excited to make this tonight. Another home run Gina! Thanks for all of the great recipes!

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  22. Is the zucchini raw when you grate it?

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  23. Lindsey, this would work for muffins, you may just need to cook it less time.

    Laura, that's weird! The zucchini should be loosely 1 cup, not packed down. I wonder if that had something to do with it being too moist?

    Heather, glad you liked it!

    Yes, the zucchini is raw.

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  24. That looks great! I wonder if I can make the eggless? may be replace the eggs with flax seed meal?

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  25. Hmmmmm, Ya know, I think I may have packed it down, OHHHHHH DARN, I had WAY to much in there.....OK that is a BAKING REDO TODAY!!!!!!!!!! LOL

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  26. I want to try this today but I don't have any zucchini, but wondered if I could used carrots?? Sort of like a carrot cake bread?? What do you think?

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  27. Chinmayie- I haven't tried it but it should work ok.

    LauraD, or if you pack the zucchini, use less applesauce.

    There is so much moisture with the applesauce that it would probably work without the zucchini if you don't have any.

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  28. You, my dear, are a genius. I have yet to make something from your site that isn't absolutely delicious. Onto the zucchini pancakes to use up the extra zucchini! LOVE IT!

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  29. Did you know you can substitute cucumber for the zucchini? I have done this many times in zucchini bread recipes and I have had a ton of compliments on the cucumber bread. It may sound weird using cucumbers but like zucchini they are very bland tasting so they take on the flavors of the other ingredients. The only difference is that you don't include the peel so there is no green in your bread. Just peel the cucumbers and shred!

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  30. I made this bread last night and it was AMAZING! My boyfriend hates Zucchini, so was very hesitant to try it but he even loved it.

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  31. Thanks Gina!!

    My husband pretty much devoured this too so I knew it was a winner since he isn't much of a vegetable fan.

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  32. Alison in Boston7/12/11, 3:05 PM

    I made this last night using 3 small tins. Like everyone else, I had lots of zucchinis from the garden. It came out wonderful. My friend convinced me to throw in more chocolate chips - and it was too many. Also, I think I will cook it on a higher temperature. It could just be my super ancient stove, but I will try 350 next time.

    To the people who post comments - I get a lot out of reading those as well. Thank you!

    Gina - your recipes are fantastic! I've tried quite a few of them!

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  33. This was AWESOME!!! The whole family loved it. It was the first thing I have made from your site. Thanks sooo much.

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  34. Would it be okay to use all white flour rather than wheat flour if I don't have any on hand? Or would this mess up the recipe? I absolutely have LOVED trying out your recipes.... everyone has been DELICIOUS!

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  35. Comments are very helpful!! I appreciate each and every one of them!!

    White flour would be fine.

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  36. do you have any recipies using almond flour or know if i can substitute the wheat flour for almond flour?

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  37. I made this tonight and everyone loved it! My husband is very picky and doesn't like zucchini but ate this right up (he even knew what was in it too)! Thank you for yet another great recipe!!

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  38. Would you recommend freezing a loaf? If so, how do you suggest freezing it?

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  39. This was the best bread of any kind I've ever made! My kids absolutely loved it! And I was able to use up some of the abundance of zucchini growing in my garden. Loaf #2 is in the oven right now!

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  40. Gina,
    I made this last night. It came out AWESOME!!!!This will be the only zucchini bread I make from now on. I did have to bake for closer to an hour. This came out so moist! Thanks for all your recipes1
    Diane

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  41. I knew you would all love it, you don't even know there are vegetables in there!

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  42. Hello, could I use something else in place of the butter, my son is lactose intolerant. Thank you.

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  43. This recipe is awesome! My 17 year old daughter said they are amazing. Now that's a great complement coming from a teenager who lives on pizza and mac and cheese! Thank you a million times Gina!

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  44. I didnt have whole wheat flour so I just used white flour and my daughter wanted to use PB Chips with the chocolate chips :) it's in the oven now! Can't wait to try it!!

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  45. I made these as muffins! SO GOOD! I bought too much zucchini so as soon as this batch is gone..I think I'll make another :) I also used mini chocolate chips because it was what I had..worked well :)

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  46. Summers Love7/16/11, 8:56 PM

    LOVE THIS!!! Just came out of the oven an hour ago, made it exactly per your recipe. Super moist but not too moist! Baked it 45 minutes but I'm at a high altitude. The chocolate chips were the PERFECT amount. I bet brown sugar splenda would be great too. I'm going to make it again to use up the rest of the zucchini and then freeze the loaf. Thank you!

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  47. It's in the oven, can't wait to try it!! This is my third recipe from your site, love everything!! Bought everything for the brocolli pasta too, that's for dinner tomorrow night!! Thank you for helping me be successful with WW! :)

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  48. I made this the other day and it is so delicious! It's hard to eat only 1/16th at a time!

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  49. Baked this tonight, and it was the first time that I've baked anything from scratch, much less zucchini bread. (I think my husband was a little nervous!) It came out GREAT. Absolutely amazing. The chocolate chips were just enough sweetness. Baked it for 55 minutes, and mine still came out a little underdone, but I think that extra moistness just added to the feeling that it was a treat. I can't wait to make it again, and try my own variations! THANK YOU!

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  50. Hi Gina, love your site which I've just discovered. I'm in Australia and wondering about your 2 ingredients for this choc chip zucchini bread:

    1 cup all purpose flour (we have either plain flour or self raising flour - do you know which would be best?) and

    1 cup white whole wheat flour (would wholemeal flour work?) Thanks!! Marion

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  51. I would use the plain flour and I'm thinking Wholemeal is the same as whole wheat?

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  52. I made this and it was wonderful! People couldn't believe that it was low fat and a lighter version. I bet this would be great with cinnamon and no choco chips as well. I am loving this site and love the fact that photos are included with every recipe. Thanks Gina!!!!

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  53. These were delicious! I was craving them since you posted the recipe. I didn't even care that it was 100 degrees here and I would have to turn on the oven. I had to bake them a little longer than you said but they came out super moist and there was just the right amount of chocolate chips to make me think these weren't as healthy as they really are. Thanks for another great recipe!

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  54. I did a gluten free version of this and it came out AMAZING....my friend said it was probably one of the BEST breads he had EVER eaten (he eats gluten free) Making more tonight..

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  55. I took this to work last week and everyone LOVED it! Now I'm making it again as muffins, for better portion control for myself! Thank you!!

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  56. Jennifer, how did you make it gluten free, please share!!

    I plan on making these into muffins next week! It was so good!!

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  57. Gina, I would love to make this into muffins.....what would the points plus be?

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  58. Yes, again I am lucky girl since my dear friend Gina brought this to the beach for a tasty treat!!! Sure beats cut up fruit in tupperware haha (though I really like that too) but really this was a fantastic gift for 6 hungry girls!!

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  59. I am making this a second time, patiently waiting for them to come out of the oven (made a double batch this time!)....

    Everyone here LOVES this bread!

    I use only white unbleached flour, and I peel the zucchini and remove the seeds before shredding it. ALSO, I use OLIVIO LIGHT, instead of butter, which makes my serving only 3 points plus!

    So so rich, more like a 'dessert' than the drier 'breads' I have made in the past.

    Thank you SO much Gina. My WW pals love it SO much when I bring my recipes in from you to share with them.

    Many times I am below my points plus goal for the day and I so look forward to having a piece of this bread! mmmmmmmmmm

    -Dianna

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  60. Thanks again Gina for another fab recipe!
    to the person asking about butter substitute. Use country crock instead of butter. I am lactose intolerant and I am totally okay with it.
    to the two people who didn't like it. When you shredded the zucchini, did you let it rest in a colander over a bowl for a few minutes to let some of the excess water escape? I had about half a cup to almost a whole cup of water that seeped out after shredding. I was never good in the kitchen till I started trying Gina's recipe's. They have helped build my confidence. Letting the water drip out of the zucc just seemed logical as it was so insanely moist!
    Thanks Gina,
    as always!
    Kat Creamer

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  61. Just made this - my first of your recipes. It was delicious. It was a hit with three of my four kids which is a winner in my house. Prefect way to give the kids a treat in their lunchbox and perfect for me on Weight Watchers. Looking forward to exploring your site and trying many more recipes. Thank you!

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  62. Thank you for this recipe! I have made 2 loaves already. I use brown sugar Splenda, add 1 mashed banana to the wet ingredients, use semi-sweet chocolate chips, and bake for total 40-41 mins instead of 45. Comes out moist and not overly sweet. Great for anytime eating. I do not tightly pack the zucchini when measuring it. I suspect that's where the excess moisture problems occur for those who mentioned it. I will add cinnamon and shredded carrot next time to change it up. Thanks for the suggestions fellow readers! I give this one 4 stars out of 5! I only short it one star for not being absolutely calorie free! Teehee! Tnx again!

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  63. Yum! I had 3 zucchini and just kept mixing and mixing up batter until I had used it all up. I ended up with one loaf and then I put the rest in muffin tins. Can't wait to put some in the freezer :)

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  64. Gina....I went to Trader Joe's and bought some of their gluten free flour...it really came out amazing...made it again last night for my friend and he continues to rave that it is one of the BEST gluten free "treats" he has ever tasted...said there was NO way to tell that it was gluten free...I HIGHLY recommend this recipe...whether you make it gluten free or not...ALSO.....last night made him the Pineapple fried rice with shrimp..PERFECT for those gluten free people...tonight I am making the chicken enchiladas for a bunch of friends...they LOVE my cooking now...thanks to YOU>>>

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  65. This is one of the best zucchini breads I have ever made. The first time was a bit drier than the second. I made a few small changes. I used half of the wheat flour (because I ran out!) and doubled the regular flour. In addition, I added a tsp. of cinnamon because I missed this flavor from other times that I baked zucchini bread. The finished product was great! Thanks for providing so many wonderul recipes.

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  66. That's great to know, thanks Jennifer!!

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  67. Just made these as muffins and they turned out great! It took about 20 minutes at 325 for Muffins. Thank you!

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  68. Just pulled my first loaf out of the oven. I've never worked with zucchini before, and I (oops!) grated it instead of shredded, so I think I may have had a little more moisture than normal, but I just baked it the full 55 minutes, and it looks and smells delicious! Even my three-year-old is excited to help with the "cucumber chocolate" bread he helped make! =)

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  69. cathy johnson8/9/11, 7:32 AM

    Love your zucchini bread, could you tell me what would the WW PTS. are in a muffin, thanks so much

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  70. Just baked this amazing treat :) it is absolutely delicious ! This is my first time trying any of your recipes and it won't be my last! Thanks!

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  71. I just added the n.i. as muffins too.

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  72. I have been looking for a zucchini muffin recipe that wasn't so sugar laden and these were it! Everyone loved them. I omitted the chocolate chips and added in 1-1/2 tsp cinnamon.

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  73. I've been making this so much and eating so much of it, I think I gained weight from it! :O
    This recipe is THEE BEST EVER!

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  74. This was such an easy recipe. I tried to make it and it didn't cook completely, even after 2 hours of bake time. What did I do wrong?

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  75. Maybe your zucchini had too much liquid, or maybe you had too much zucchini? If I packed the zucchini it would probably have been one cup.

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  76. This bread is so awesome and moist! The only change I made was to add 1.5 tsp of cinnamon. Thanks for the great, healthy recipe!

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  77. I just made these and they are so yummy! I followed the recipe exactly (used regular whole wheat flour and bleached white flour).
    the only problem is I can't stop eating them!
    I love your site.

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  78. Thank you so much for this recipe. It has great healthy substitutes, but the hint of chocolate really hits this home - especially for my husband!

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  79. CAn u use the whole wheat pastry flour I have used in your muffin recipes?

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  80. This recipe is perfect...I have made it twice already! My cook time was definitely closer to 55 minutes and I think adding the chocolate chips to the dry mixture (before adding the wet ingredients) is a great way to keep them from sinking to the bottom of the bread. Thank you again for the recipe!!

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  81. I LOVE this bread! It was so easy to make and it's relatively healthy. My husband enjoys and even though my son refused to try it when he got home from school, by the time he finished dinner he reconsidered - he ate it for breakfast today too! A big win! Thanks for sharing this recipe! :-)

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  82. Oh my... !!! GINA, you are amazing!! My husband said, "Wow, these don't taste like they'd be healthy at all!" I made these into muffins using all white-whole-wheat flour, and they are so good! Mine only needed to bake for 31 minutes that way. The best 3 PTS I've eaten in quite a while :)

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  83. Making these now in muffin cups b/c I do not trust myself around bread or anything with chocolate! I was told to bake for only 25% of the time though when changing bread recipes to muffin recipes.. we'll see how it works!!

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  84. I am VERY new to cooking at home and using recipes so I have a silly question... How do you shred zuccini? I mean, do you grate it? Thanks in advance! :)

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  85. Carol Ann, yes... just use the large hole side of your cheese grater :)

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  86. I made this tonight, and it is absolutely delicious! This will be a family favorite, for sure. Thanks for all your recipes!

    p.s. Dinner tonight was your skinny baked mac & cheese :) Another favorite!

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  87. OH my goodness! I found this through a Google search on my iPod, and made 2 loaves.... then while they were baking I made TWO MORE! This is the best zucchini bread EVER. I have 9 more zukes to use for something... maybe more of this! lol :)

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  88. Just made this and it came out really great! Made a few modifications to make it even healthier. Substituted the brown sugar with coconut sugar (can be found in most health food stores, it is so low in the glycemic index that diabetics can have it), and I also substituted the butter with equal amount of extra virgin coconut oil. I added 1 tsp of cinnamon as well. Baking time at 325 degrees was 1 hour. I recommend trying out these substitutions!

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  89. Gina, I know you have heard this a lot but this is a really delicious bread! I made mine into muffins, decreased the brown sugar by 1/2, and replaced it with Splenda brown sugar. They took about 35 minutes to bake completely, but the wait was so worth it! Mildly sweet, moist, and studded with just the right amount of chocolate chips. I'm looking forward to trying more of your recipes!

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  90. I am baking this right now (2 loaves) and my house smells incredible. Methinks this is yet another hit courtesy of you Gina! Much thanks!!!

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  91. Gina- made this during the weekend for my mom and brother, they went crazy over it! I loved it so much as well! Your site is a true dream for someone trying to cook and bake healthy! Thank YOU!

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  92. I just made this and it's amazing! I think next time I'll make mini muffins so the kids can take them in their lunchboxes. Thank you for this and for all of your awesome recipes! This is my favorite site!

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  93. I have made this recipe many times and it is utterly delicious! Thanks so much!

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  94. Just made this recipe this weeks, very tasty!!

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  95. I don't know if anyone else mentioned this in the comments (I didn't read through them all) but in the directions you forgot to add the part about mixing the brown sugar in. It's in the ingredient list, but not the directions. I made this last night and totally forgot to add the sugar... how silly am I. Guess I'll have to try again.

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  96. Hi There! I just tired this today, I think I did something wrong, my bread didn't rise at all! was it supposed to be 1tsp and 1/8 tsp of baking soda OR just 1/8? I think maybe I read that to mean just 1/8.

    Also with the Zicchuni - It is 1Cup and a half or just one 1/2 cup?

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  97. Made this today- another winner! Delicious!!!

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  98. Anonymous question about measurements: I used 1 and 1/8 tsp of baking soda and 1 and 1/2 cup zucchini and it came out amazingly. Hope that helps. :)

    GC

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  99. Just came out of the oven and it is very Yummy! Gave it to my kids off the bus and they ate it up...I did add a few more choc chips than the recipe called for. Wanted to know if the cooking time is the same if you make as muffins?

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  100. When making this, do you peel the zucchini before shredding it?

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  101. I made this into muffins and my two girls LOVED them!!! Best of all... they had no idea that they ate zucchini! Thank you Gina.

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  102. i plan to make these but would like to make with jarred baby food instead of the applesauce and zucchini. i have a apple, zucchini cinammon baby food that my little one loved and this way she wouldnt know it was in there because its pureed.

    how would you adjust the applesauce/zucchini measurements for that? i was thinking 2c of the puree instead of 1 1/2c zucchini and 1c applesauce?

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  103. This was amazing!! So moist - I loved it! I just discovered your blog a couple weeks ago. This is the 3rd recipe I try and they've all been a success. I only recently started to cook and those recipes are really easy to follow! Thanks so much - I'm already spreading the word about your blog to my friends and family!

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  104. I made this recipe as muffins the other night, they are amazing! I told the kids they were chocolate chip muffins because I knew they would make a face at the zucchini part. They love them. They are so sweet, and I know they are healthy. Thanks for your site, I will be visiting often for recipes.

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  105. Hello, 7 months later.

    Can I use white chocolate chips instead of regular? My friend is allergic..

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    1. So Sorry, hard to keep up with thousands of comments, Yes you can use white or leave them out all together.

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  106. I just made this recipe and yum yum..Delicious. The only thing I did different was add 1/2 tsp. Cinnamon. Its a keeper!

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  107. I made this recipe as muffins and my boys are gobbling them up! I told them the "green stuff" was a secret magic ingredient which makes the muffins so yummy.

    Question, I'd like to increase the good-for-you factor by adding ground flaxseed but I don't want the muffins to turn out too dry -- how much flaxseed would you suggest adding?

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    Replies
    1. I don't thik they would get too dry, maybe 1/4 cup?

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  108. I made this last night and it turned out WONDERFUL! Thanks for another awesome recipe!

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  109. Did you prep the pan? The bottom of my bread stuck and left a hole in the bread! Other than that, delicious!

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  110. This is definitely a keeper!! I added cinnamon and nutmeg and used butterscotch chips instead of chocolate!! Yumm-O!! I love your site and your recipes and thank you SOOO much for including the nutrition facts and points values, makes my life so much easier!!

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  111. I love this recipe! I have it pinned on my "tried and true recipes" board on Pinterest so I have quick access to it. I omitted the chocolate chips, to lower the calorie count, and added 2 shredded carrots, and made muffins instead of the loaves. Love these for a snack, and so does my 18 month old picky eater! Thanks for always sharing wonderful, healthy recipes!

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  112. Oh My Goodness, I made this tonight and it was oh sooooo good!!!! Awesome recipe!!!!

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  113. Just made this and it is DELICIOUS!! Thank you. Wondering if I could substitute walnuts for the chocolate chips? Might try it next time.

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  114. Tried a variation of this with blueberries instead of chocolate chips -- yum!

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  115. SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO good. It's going to be really hard not to eat the entire loaf in one sitting.

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  116. Made this a few weeks ago and making it again tonight! So, so yummy!

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  117. I made this w/the help of my boyfriend's daughter. We had 2 loaves. I took some home to my parents and my mom said this is so much better than my zucchini bread. My mom wants me to make it again. Also, the daughter just kept eating it! Needless to say the bread did not last long!

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  118. Just made this with the zucchini from my garden. AMAZING. I doubled the recipe and made a loaf of bread and muffins. They all turned out perfect.Super moist, not too sweet, and absolutely delicious. I am very impressed with many of your desserts. So far my favorite is the Strawberry Cheesecake. Yum!

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  119. This was fantastic, made a loaf for me and one for my brother's family. My 5 year old was afraid of the "green stuff" at first, but then she had a bite and inhaled the rest!

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  120. I am super excited to try this recipe, it sounds delicious. While I was trying to figure out the calories for petite loafs it wasnt adding up correctly. I would like to make those instead of the muffins. I thought they would be a little more filling for breakfast for my firefighter boyfriend. Can you help me see if I am doing something wrong or if there needs to be an adjustment. The total calories for the batch differs from the muffin info you listed verses the loaf. Is this correct? TIA:)

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  121. I am completely smitten. This healthy version is way better than all other zucchini bread I have tasted! All the kiddos (even the picky eater visiting for a play date) loved it. Thank you so much for spending time, and having the talent, to make such lovely food that tastes good and and is good for us too! Your recipes have replaced the Betty Crocker bible in our house.

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  122. I didn't have apple sauce in the house, but had everything else for this. So I searched for regular-fat recipes for this kind of bread. Holy moly. Some of them called for a 1/2 cup of oil in one loaf! Needless to say, I just decided to make the trip out for apple sauce since I know this bread is yummy (made it last July) and why make one with all the extra fat?! Thank you, Gina. My whole family enjoys this bread!

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  123. I made these today into 12 muffins, and cooked for 22 minutes at 325. They turned out perfectly moist and delicious! Thanks for another wonderful recipe, Gina.

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  124. I made this today and loved it! My kids can't get enough of it. I followed the recipe as is, and then I decided to add 1 tsp. of cinnamon. I baked it for 45 minutes...perfect! Thank you for sharing this great recipe.

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  125. How should one measure brown sugar without packing it?

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    1. I couldn't figure that out either, so I just used 1/3 cup brown packed sugar. This worked fine.

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  126. Made this two nights ago and it is AMAZING!!! Hubby loves it and so do my boys! Yeah a winner!!!! Thank you.

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  127. I made this today. It's so delicious!!

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  128. Thank you Gina! This is a GREAT recipe, and sooo healthy. I made one plain, and added 2T cocoa powder to the other one for a chocolate one. YUMMY! I had a Cooking Light recipe as my standby, and that has been replaced with yours! Thank you!!!!

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  129. My first attempt at zucchini anything... I made muffins, don't even own a loaf pan. Super easy, super yummy! My three year old loves the, and so do I. Thanks Gina'

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  130. I made these last night and they were delicious. Sweet but not too sweet and surprisingly moist. I followed the recipe exactly and it turned out perfect. Thanks for the recipe. Excited to try more!

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  131. These are so yummy! My husband told me to "not ever lose this recipe!"

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  132. Just made this and it is delicious. The sugar is in the directions with the dry ingredients. It says sugar instead of brown sugar, so I had a little confusion too. Other than that, it was perfect. Cooked the full 55 min. I don't peel or seed my zucchinis as I don't think it was necessary. SO yummy.

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  133. So moist and delish!!! Doesn't taste "low fat". Another great recipe!!!!!!

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  134. Yummy. I made a double batch and for the second half I skipped the chocolate chips and added 1/2 c walnuts, 1 tsp cinnamon and 1/2 c Craisins. Made them into muffins - great treat!

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  135. For my very first baking attempt this is absoultely fantastic! Thx Gina :):):)

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  136. This came out great! Can't believe it's only 2tbs of butter! I made 2 (since zucchini is plentiful right now in my garden) and the one in silicon pan came out fine, but the other one in metal pan got stuck. Next time may use a quick oil spray first.
    I seriously stopped going to other websites for recipe ideas since I can get so many great ones here.. And most importantly, made the healthy way!

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  137. I've got a loaf in the oven right now. Second one I've made in the last few days - this just is NOT lasting in our house. LOL

    I added a bit of cinnamon to the previous loaf, and it really didn't "do it" for me so I've left it out this time.

    This has made a nice addition to our breakfast menu. We heat up a slice for about 30 seconds in the microwave and spread just a touch of Brummel & Brown on it. Served with a nice bowl of fruit and a hard boiled egg, it really starts the day off nicely.

    You just keep making your way onto my table, Gina!

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  138. Made this into muffins--they are addictive (I used all regular flour, but am sure my family didn't mind one bit!)

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  139. Just made a loaf and a batch of muffins! They are delicious! Very happy to have found you!!!

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  140. Substituted a banana for the applesauce and added a little almond milk at the end because it looked too dry. Can't wait to try

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  141. Gina,
    I love your recipes. I plan to make this with yellow squash because I have them coming out of my ears, I'm picking 3 to 5 a day and my friends run when they see me coming.

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  142. I made this tonight in the microwave! I put the mixture in a silicone loaf pan and nuked it for about 11 minutes on high. It's amazingly delicious and I didn't even heat up the house!

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  143. I replaced the applesauce with canned pumpkin and the chocolate chips with butterscotch chips. To die for!! Even my mother-in-law loved them and she usually doesn't think much of my "skinny" recipes (she's a sugar fiend).

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  144. I made this recipe tonight. I picked up some zucchini from a market over the weekend and couldn't wait to make bread with them. One zucchini made 3 loaves. This recipe is SO good! My husband already had 2 slices! I've tried several of your recipes (eggplant last night!) and they are all now favorites in my home. Thanks for sharing!

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  145. I just made this for myself and my daughter (who is 15 months old) -- We both love it!

    Our family is on a budget, so I made a few modifications, based on what we have on hand. I halved the chocolate chips, used canola oil in place of melted better, and used cinnamon applesauce in place of original. Delicious! Thanks, Gina!

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  146. How long do you bake the muffins? I'm going to try 25 minutes.

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  147. Fantastic recipe! I followed it to a tee and made a fabulous zucchini bread that my husband and two year old loved! I loved that it had no oil, minimal sugar and didn't taste healthy, but was! Thank YOU!

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  148. Made this bread yesterday and it is fantastic! Super moist and easy to make. My son is a picky eater and he loves it. Thank you!

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  149. Made this bread into cupcakes last night- freaking amazing. My boyfriend said it was the best "snack" he's ever had. I love that there is no oil and hardly any sugar. You never cease to amazing me.

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  150. Gina, I was looking to make this today.i had a question about the flour. I saw a lot of questions regarding the flour.i did not see an answer for this one. Can we use whole wheat pastry instead of regular whole wheat. Thank you.

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  151. Hi Gina, I made this tonight and it had too much moisture. I was really surprised because I make a lot of your recipes and they always come out perfect. I grated the zucchini in my food processor and I'm thinking that maybe that's where I went wrong. For a medium sized zucchini, how much would you say you use? I used all but about 2 inches of 1 medium zucchini and that was loosely 1 and 1/2 cups in my measuring cup. Advice? How did you shred your zucchini?

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  152. Ok, made this 2 times with a few changes based on what I had on hand in the kitchen.
    First time I made a single batch with some homemade applesauce. The applesauce was not really that "juicy". I also substituted mini chocolate chips instead of the regular sized ones. It turned out delicious! Then I made a double batch and this time I used 1 can of crushed pineapple instead of the applesauce. I did drain just a bit of the juice off though. I used the mini chips again. This time it came out even better. The crushed pineapple was great in the recipe!
    Gina, I absolutely love your site and use many of your recipes. They are thoughtfully prepared, beautifully photographed and easy to execute. I actually just made a variation on this recipe with spinach and corn. I will let you know how it turns out. Thanks for you efforts to help the rest of us!

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  153. Just made these into muffins. Baked for 35 minutes in a DeMarle flexipan. YUMMY!!!!!!

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  154. Gina- Another great recipe! I made 2 mini loaves and muffins. I made this and took to work- received compliments from my co-workers. Love baking with zucchini. I have a great chocolate chip, coconut, walnuts and zucchini cookie that I bake for the holidays. I've been asked to sell them cause they are delicious. Approved by a toddler, teenagers and adults :)

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  155. I just made these but I did not shred the zucchini enough! They came out...with too many chunks! It was not very good. So, batch #2 is in the oven and this time I pureed the zucchini in the blender first. They smell delicious!

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  156. I just made this recipe with white all purpose flour and it was super yummy and moist! Will be making it again

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  157. I made these last night as mimi muffins (less messy for my kids to eat), and they turned out great. I added to the recipe some wheat grem and groung flax seed. This recipe will be addad to my weekly muffin rotation. lol Thank you so much for sharing, and I can't wait to try some more of you recipes this week for dinner!

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  158. Made this last night and my husband and kids loved it. It tasted so moist and delicious. I ate the last piece this morning with coffee. What a combo!

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  159. I love this recipe thanks so much, delicious!!!

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  160. I absolutely love this recipe, delicious! Thanks so much!

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  161. wow! Just made it and it came out amazing! My husband loves it! Thanks so much for all of your wonderful recipes!

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  162. One of my personal favorites from your blog! And my baby and toddler both go crazy for it. My son asks for "kini bread" quite often and just knowing that his favorite treat contains loads of green veggies hidden inside is a wonderful thing to a mama!

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  163. Just thawed some frozen, shredded zucchini to make this but only had one cup, so I added 1/2 cup drained, crushed pineapple. The bread is cooling and looks great! I hope my change didn't compromise the flavor, since it's for a breakfast tomorrow morning. Thanks for the recipe! :)

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  164. So, I just made it exactly as stated, and it feels to flour-ey, is that the wheat flour? Just curious if I wanted to make these more oatmealy- I think i'm looking for that taste, could I take out 1 cup of wheat flour and put 1 cup of oatmeal in? thoughts?

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  165. Made these today and 2 out of 3 kids approved! In fact, my most picky eater grabbed a spoon to scrape the remainders off the paper wrapper, that's how much he liked it. I used unsweetened applesauce and mini semi-sweet chips. Yum!

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  166. I love your site!!! The recipes are all so amazing and the food presentation and photography are absolutely STUNNING!!!!!! Thanks alot!!!

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  167. Not sure if this was asked already - but, could I substitute melted butter with coconut oil?

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  168. Great recipe to use up my last bag of frozen homegrown shredded zucchini. I added a 1/4 cup walnuts and 1/4 cup raisins. Very yummy indeed.

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  169. Have made 100's of your recipes and been disappointed in none of them. This is another one to add to the keep and do again list! Yummy!!!!!

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  170. Making these as mini muffins right now, because thats what my daughter wanted. Cant wait to see how yummy they are! We did add some cinnamon because I love zucchini bread with a hint of cinnamon in it :)

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  171. I just made this recipe with Cup 4 Cup gluten free flour. So good! I just substituted both flours called for with the cup 4 cup blend. It worked out fine and both of my kids liked it. I added a pinch of cinnamon.

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  172. Question. I have made this twice and think it came out all wrong which never happens with Gina ' s recipes. I'm wondering, is it supposed to be 1 AND 1/8 baking soda or just 1/8? This is the only place where I can see messing up

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  173. Great recipes... this is a must... Also great snack for long distance cycling.

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  174. Hi Gina! Can you use whole wheat pastry flour in place of whole wheat flour? I'm not sure if there's a huge difference, or if the portion would change. Thanks!

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  175. I love this recipe so much that when I have an abundance of zucchini in my garden, I shred it and freeze it in 1 1/2 cup portions.....so in November (like today) I can make a loaf or two so quickly if my kids ask for it! It's soooooo good.

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  176. I made this last night! I did make a couple changes and doubled the recipe. I used 3 c of white whole wheat flour, 1 c of vanilla protein powder. Because of this I increased the baking soda from 2 1/4 to 3 tsp. Then, I added 6 tbs of hemp seed and every bit of 3+ cups of zucchini. It is a little heavy but nutritionally packed!! And the additions, did not alter the Points Plus from my calculation.

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  177. Would whole wheat pastry flour work ok for this?

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  178. This sounds delicious! I pinned it to make later.

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  179. The sugar content is high on this (15 grams). Any way to lower that by subbing out some of the sugar?

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  180. Looks delicious! I love zucchini bread as it's always so moist so this looks fabulous!

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  181. Um, this is crazy how timely this is. I was literally just thinking I needed to find a good recipe for zucchini bread to sneak some veggies into my kids' diets. Thank you Gina!
    -Lauren

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  182. Recently King Arthur flour posted some zucchini recipes with the zucchini pureed. With this technique you can't detect that there's zucchini in the recipes. Given that you're not squeezing the zucchini dry in this recipe, I think the same technique could work - also makes the recipe super quick because everything is done in the food processor. I'll try it out and let you know.

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  183. I just made these - SOOOO GOOD!! Can't wait to try more recipes from this site. Next will be the cauliflower tots :-) Thanks so much :-)

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  184. Could I substitute summer squash for the zucchini?

    Also - love your site. SO many of our go-to recipes are SkinnyTaste. Love your book, too - great options!

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  185. I exchanged the choc. chips for 1/2 C. Raisins and 1/2 C chpd Walnuts. 1st time recipe - just out of the oven and cool enough to try out - YUM this is a keeper :)

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  186. I just have a question about the serving size. It states 16 slices. Is this for only one loaf? I know your chocolate zucchini bread is 16 slices but for 2 loaves. Thank you.

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