Low Fat/Sugar Chocolate Zucchini Bread Recipe

Name: Low Fat/Sugar Chocolate Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; ¼ cup vegetable oil; 1 cup granulated sugar; 1 cup Splenda sugar substitute; 1 tablespoon vanilla extract; 3 cups shredded zucchini; 1 cup pumpkin puree; 1 cup flour; 1 ½ cups white whole wheat flour; ½ cup cocoa; 1 teaspoon salt; 1 ½ teaspoons baking soda; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon cinnamon; ½ cup chopped walnuts; ½ cup dark chocolate chips

Servings: persons

3 eggs
¼ cup vegetable oil
1 cup granulated sugar
1 cup Splenda sugar substitute
1 tablespoon vanilla extract
3 cups shredded zucchini
1 cup pumpkin puree
1 cup flour
1 ½ cups white whole wheat flour
½ cup cocoa
1 teaspoon salt
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
½ cup chopped walnuts
½ cup dark chocolate chips

1
1.
2
In a mixing bowl beat the eggs, pumpkin, oil, sugar and slenda.
3
2.
4
Stir in zucchini.
5
3.
6
Combine all dry ingridients and mix well.
7
4.
8
Add nuts and chocolate chips.
9
5.
10
Bake at 350 degrees for 1 hour in a sprayed loaf pan for one hour or until a knife comes out clean.

1171

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 eggs, ¼ cup vegetable oil, 1 cup granulated sugar, 1 cup Splenda sugar substitute, and more.

Yes, Low Fat/Sugar Chocolate Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Fat/Sugar Chocolate Zucchini Bread

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