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
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.
Thanks, that’s perfect!
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?
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?
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!
YUM! This sounds so good. I’ll have to find avocado oil and almond flour…the rest I have 🙂