Chocolate-Chip Zucchini Bread

Who’s ready for healthy bread?  No, I’m serious.  This chocolate-chip zucchini bread is only 4 Freestyle points per serving and tastes like it’s a traditional bread.  A wonderful breakfast or dessert option when you are craving something sweet, but healthy.

You can have a slice of bread for breakfast?  Why, yes you can!  Just because you are on Weight Watchers doesn’t mean you can’t indulge and have a delicious slice of chocolate-chip bread every once in a while.  

I personally love these chocolate chips and think that this bread is divine.  But don’t listen to me.

My husband LOVED this bread.  He said he couldn’t tell there was zucchini in it and wouldn’t have thought about it if he didn’t see the green bits throughout the bread.  It’s that good – and it’s healthy.

One of the best things about the Weight Watchers program is that you can basically eat anything you want – and one thing I constantly crave is bread.  I can’t get enough of it.

I also can’t give up chocolate chips…and these are the best ones, in my opinion.  They are larger than your average chocolate chip, and are full of flavor…just try them for yourself if you don’t believe me.

To make this chocolate-chip zucchini bread:

Preheat the oven to 350 degrees. Spray a loaf pan with olive oil spray. Set aside.

In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry. Fold in the zucchini and chocolate chips.

Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until it comes out clean with a toothpick. Let cool for about 20 minutes before you serve.

What are your favorite bread recipes?

Chocolate-Chip Zucchini Bread

This recipe is 4 Freestyle points per serving, 1 slice.

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Course: Breakfast

Cuisine: American

Keyword: Chocolate-Chip Zucchini Bread

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12 servings

Calories: 231kcal

Author: Dash of Herbs

Ingredients

• 2 cups all-purpose flour
• 3/4 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 4 eggs
• 1/3 cup sugar-free syrup
• 1/8 cup avocado oil
• 2 cups zucchini grated
• 1/2 cup Ghiradelli 60% cocao chocolate chips

Instructions

• Preheat the oven to 350 degrees. Spray a loaf pan with olive oil spray. Set aside.
• In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry. Fold in the zucchini and chocolate chips.
• Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until it comes out clean with a toothpick. Let cool for about 20 minutes before you serve.

Notes

You can substitute olive oil for the avocado oil (a 1:1 ratio) and you can use more all-purpose flour if you don't have or want to buy almond flour (a 1:1 ratio).  

You can also use pure maple syrup if you don't want to use sugar-free syrup.  The SmartPoints value may change if you do this.

Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

Nutrition

Calories: 231kcal | Carbohydrates: 30.5g | Protein: 6.2g | Fat: 9.6g | Saturated Fat: 2.4g | Cholesterol: 54.7mg | Sodium: 191.4mg | Fiber: 1.8g | Sugar: 12g