This Low Calorie Chocolate Chip Zucchini Bread recipe is low in calories, and easy to make. Zucchini bread recipes don’t have to be gummy or boring, this perfect classic zucchini bread recipe makes the perfect zucchini loaf, and is packed with delicious chocolate chips.
Ingredients You’ll Need:
- 1 ½ cups shredded zucchini
- ⅓ cup coconut oil melted
- ½ cup honey or maple syrup
- ½ cup 0% Greek yogurt
- 2 large eggs or vegan eggs
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat flour or gluten-free flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon Pumpkin Pie Spice
- ⅓ cup chocolate chips
Low Calorie Zucchini Bread
Healthy Zucchini Bread Meal Prep and Storage
Meal Prep: You can make the healthy recipe ahead of time and bake completely then cover and store for later. You can also store unbaked just cover well, and store for later.
Storage: Will hold for 6 days in the fridge baked, or 2 days unbaked. Or one month in the freezer (baked or unbaked).
Reheating: You can reheat (or if stored unbaked follow directions below to bake) in an oven at 200-250 degrees until warmed through.
Low Calorie Zucchini Bread
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Low Calorie Zucchini Bread
Equipment
- Box grater
Ingredients
- 1 ½ cups shredded zucchini
- ⅓ cup coconut oil melted
- ½ cup honey or maple syrup
- ½ cup 0% Greek yogurt
- 2 large eggs or vegan eggs
- 2 teaspoons vanilla extract
- 1 ½ cups whole wheat flour or gluten-free flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon Pumpkin Pie Spice
- ⅓ cup chocolate chips
Instructions
- After shredding the zucchini, add it to a large kitchen towel and squeeze out the excess moisture.
- Line a loaf pan with parchment and preheat the oven to 360 degrees.
- To a large bowl add zucchini, coconut oil, honey, Greek yogurt, eggs and vanilla. Whisk until until well combined.
- In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt, and pumpkin pie spice, mix until combined.
- Add the wet ingredients to the dry ingredients and fold together just until combined. Don't overmix as it will create a tough loaf.
- Fold in the chocolate chips and transfer the batter to the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then remove to a cooling rack, remove the parchment paper and cool completely.
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Chocolate Chip Zucchini Bread
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Article History:
- Originally written and published December 26, 2020 by Audrey Johns
- Updated on May 9, 2023 by Audrey Johns
