Low Fat Chocolate Chip Zucchini Bread Recipe
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.
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)
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.
Keywords: Low Fat Chocolate Chip Zucchini Bread