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
Servings: 16 • Serving Size: 1 slice • Points+: 4 pts • Smart Points: 5
Calories: 148 • Fat: 4 g • Protein: 2 g • Carb: 30 g • Fiber: 2 g Sugar: 17 g
Sodium: 186.5 mg
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
Preheat oven to 325°F. Spray a 9×5-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 9×5-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.