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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.
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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