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Home » Breakfast » Chocolate-Chip Zucchini Bread

Breakfast

Chocolate-Chip Zucchini Bread

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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.

An image of the Chocolate Chip Zucchini Bread recipe with the recipe in a bright red ceramic loaf pan.  You can see a yellow and white napkin underneath the loaf pan with chocolate chips sprinkled in the image.

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.

There are no added sweeteners in this bread (only from the chocolate chips) and the zucchini is a wonderful addition.  If you love banana bread, you should try this amazing chocolate-chip zucchini bread.

A close up image of the Chocolate Chip Zucchini Bread recipe with the recipe in a bright red ceramic loaf pan.  You can see a yellow and white napkin underneath the loaf pan with chocolate chips sprinkled in the image.

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.

An image of the Chocolate Chip Zucchini Bread sliced and torn.  You can see the chocolate chips that are melted and the shredded zucchini.  You can see a yellow and white napkin underneath the plate with chocolate chips sprinkled in the image.

 

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?

An image of the Chocolate Chip Zucchini Bread recipe with the recipe in a bright red ceramic loaf pan. You can see a yellow and white napkin underneath the loaf pan with chocolate chips sprinkled in the image.

Chocolate-Chip Zucchini Bread

This recipe is 4 Freestyle points per serving, 1 slice.
0 from 0 votes
Print Pin Rate
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.

Video

https://dashofherbs.com/wp-content/uploads/2019/09/chocolate-chip-zucchini-bread.mp4

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

 

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5 Comments

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Comments

  1. Kimberly P. says

    November 18, 2016 at 8:35 am

    Thanks, that’s perfect!

  2. Kristyn | Dash of Herbs says

    November 17, 2016 at 7:39 pm

    Thank you so much! It’s delicious. I set the servings at 12. So you can either cut small slices or you can cut 6 slices in half (it’s filling even if cut in half). Any other questions?

  3. Kimberly P. says

    November 17, 2016 at 11:55 am

    This looks so good! I really want to try it, but I didn’t see how many servings in the entire loaf so I know how big the slices should be?

  4. Kristyn | Dash of Herbs says

    November 13, 2016 at 1:26 pm

    Thank you Emelia. This bread was SO good – I didn’t know how it would turn out, but I loved it. You can sub olive oil for avocado oil (it’s a 1;1 ratio). I liked adding the almond flour – it felt healthier to me. HA!

  5. Emelia @ Dream Big & Buy the S says

    November 12, 2016 at 12:49 pm

    YUM! This sounds so good. I’ll have to find avocado oil and almond flour…the rest I have 🙂

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