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Skinny Chocolate Zucchini Loaf or Muffins 

This Skinny Chocolate Zucchini Loaf or Muffins is my favorite way to use up zucchini! This bread is chocolatey, super moist, and extremely delicious-which makes for the perfect treat for breakfast, lunch, or dinner!

Servings: Makes 12 slices or 12 regular size muffins 

What ingredients do I need to make this Skinny Chocolate Zucchini Loaf or Muffins?

  • All-purpose flour-I like to use Gold Medal all purpose flour. It has less point than most other brands, so if you use a different brand be sure to verify the point values.  You could also use Gold Medal self rising flour. If you use the self rising flour-you’ll want to omit the baking soda, baking powder, and the salt. 
  • Unsweetened cocoa- I like to use Great Value unsweetened baking cocoa 
  • Baking soda
  • Baking powder 
  • Salt 
  • Eggs– you can use whole eggs or egg whites-be sure the eggs are at room temperature for this particular recipe-while baking in the oven the eggs form an emulsion which traps air-that trapped air expands and produces a fluffy texture, giving this bread the BEST texture! If you are following the GREEN plan you’ll want to use the egg whites vs. whole eggs to keep the point value the same. 
  • Light Butter- I use Land o’ Lakes light butter made with canola oil and can be found in the tub. If you wanted you may substitute the light butter for an additional 1/4 cup unsweetened applesauce. I prefer and recommend using the light butter as it gives this bread or muffins a nice creamy taste!  
  • Unsweetened applesauce- this is used as a substitute for oil and gives the bread or muffins a nice creamy flavor! 
  • Zero point brown sugar sweetener– I use Lakanto Monkfruit Golden Sweetener. 
  • Zero point white granulated sugar sweetener– I use Lakanto Monkfruit Classic Sweetener.
  • Pure vanilla extract
  • Zucchini– shredded and packed 
  • Sugar free chocolate chips– I like to use ChocZero milk chocolate chips. You could use dark, semi sweet, or white no added chocolate chips, if you desire. Save 10% off your order of the ChocZero item using promo code: pounddropper. Click HERE to order.

How do I measure the no sugar added chocolate chips?
I like to weigh the chocolate chips to get the most out of the point value. I recommend using a food scale for this.  

If you are in search of a food scale- I love and recommend THIS one from Amazon. 

 

 

What kind of flour can I use to make the Skinny Chocolate Zucchini Loaf or Muffins?

You can use:

Wheat, WHITE ALL-PURPOSE FLOUR, ALMOND, GLUTEN-FREE, OR SELF-RISING FLOUR.

However, for this particular recipe I like to use all purpose flour along with 1/2 tsp of baking powder, 1/2 tsp baking soda.

SELF-RISING FLOUR

You may substitute the all purpose flour for self rising flour-just omit the baking soda, baking powder, and the salt. 

Gluten-Free Flour:

If you are looking for a gluten free option, you can substitute the flour for gluten free flour

Almond Flour:

If you are looking for a low carb option, you can substitute the flour for Almond flour 

What sweetener do I use?

I use Lakanto Classic Monkfuit Sweetener and Lakanto Golden Monkfruit Sweetener in my baking recipes. The Classic is a zero point white granulated sugar substitute and the the Golden is a zero point brown sugar substitute.  Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have. It has a 1:1 ratio to real sugar-so if you were to use a different sugar substitute you will want to use the measurement that would be equal to real sugar. If you use a different sugar alternative you’ll want to check the point value on the brand you use. They can vary in points. 

 

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Unsweetened Applesauce vs. Light Butter:

For this recipe I use  1/4 cup unsweetened applesauce and 1/4 cup light butter if you wanted you can omit the light butter and just use 1/2 cup unsweetened applesauce, if you prefer.

 I love using both the Land o’ Lakes light butter made with canola oil .You can find the Land O’ Lakes light butter made with canola at most grocery stores next to the butter. It comes in a tub-with a green lid. Be sure that it says light butter-they sell one that is regular that is made with canola oil as well-so be sure to check that it says light.

The point value is 3 smartpoints per slice or muffin with the light butter and 2 smartpoints if you use only the unsweetened applesauce.

How do I make these Skinny Chocolate Zucchini Loaf or Muffins?

Preheat your oven to 350 degrees. Spray  a 9x 5-inch loaf pan with nonstick cooking spray or a 12 cup muffin tin with non stick cooking spray. Set aside. 

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate mixing bowl, combine the eggs, melted butter, unsweetened applesauce, vanilla extract, and brown and white sugar sweetener.

Stir until well combined.

Gradually stir the dry ingredients into the wet ingredients.

Don’t overmix-if the batter is over-mixed the texture will be DENSE and DRY

Stir in the shredded zucchini until JUST combined. 

Fold in 3 Tbsp or 42 grams of the no sugar added chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining 1 tablespoon or 14 grams no sugar added chocolate chips over the top of the batter. 

LOAF: Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. 

MUFFINS: Bake for 15-18 minutes, or toothpick inserted into the center of the bread comes out mostly clean.

Remove the pan from the oven and set on a wire cooling rack. 

 


Let it cool in the pan for 10 minutes before running a knife around the edges.

Remove from pan before slicing.

Ingredients:

  • 1 cup Gold Medal all-purpose flour
  • 1/2 cup unsweetened cocoa-I like to use Great Value unsweetened baking cocoa 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 2 large eggs or 4 large egg whites, at room temperature. 
  • 1/4 cup Land O’ Lakes Light Butter made with canola oil, melted or an additional 1/4 cup unsweetened applesauce 
  • 1/4 cup unsweetened applesauce 
  • 1/2 cup zero point brown sugar sweetener 
  • 1/2 cup zero point white granulated sugar sweetener 
  • 1 tsp pure vanilla extract
  • 1 1/2 cups shredded zucchini, packed 
  • 4 Tbsp or 56 grams no sugar added chocolate chips, divided

Directions: 

  • Preheat your oven to 350 degrees. Spray  a 9x 5-inch loaf pan with nonstick cooking spray or a 12 cup muffin tin with non stick cooking spray. Set aside. 
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In a separate mixing bowl, combine the eggs, melted butter, unsweetened applesauce, vanilla extract, and brown and white sugar sweetener. Stir until well combined.
  • Gradually stir the dry ingredients into the wet ingredients. Don’t overmix. 
  • Stir in the shredded zucchini until JUST combined. 
  • Fold in 3 Tbsp or 42 grams of the no sugar added chocolate chips.
  • Pour batter into prepared pan. Sprinkle the remaining 1 tablespoon or 14 grams no sugar added chocolate chips over the top of the batter. 
  • LOAF: Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. 
  • MUFFINS: Bake for 15-18 minutes, or toothpick inserted into the center of the bread comes out mostly clean.
  • Remove the pan from the oven and set on a wire cooling rack. 
  • Let it cool in the pan for 10 minutes before running a knife around the edges. Remove from pan before slicing.

Servings: Makes 12 slices or 12 regular size muffins 

GREEN:

  • 2 smartpoints if per serving if using unsweetened applesauce and egg whites
  • 3 smartpoints per slice or muffin if using 1/4 cup light butter along with egg whites

BLUE/PURPLE:  

  • 2 smartpoints if per serving if using 1/2 cup unsweetened applesauce 
  • 3 smartpoints per slice or muffin if using 1/4 cup light butter

Author Notes:

  • Wrap leftovers in plastic wrap and on the counter for up to 4 days or in the refrigerator for up 9 days. 
  • This bread/muffins freezes well. Let the bread or muffins cool the bread completely, wrap in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. 
  • Keep in mind point value will vary depending on the brand of ingredients you use. For example: Gold Metal all purpose flour has less points than most all purpose flour, if you use a different brand, be sure to verify the point values.
  • The point values are calculated using the brand of ingredients listed in the recipe. 
Yield: 12

Skinny Chocolate Zucchini Loaf or Muffins 

Skinny Chocolate Zucchini Loaf or Muffins 

This Skinny Chocolate Zucchini Loaf or Muffins is my favorite way to use up zucchini! This bread is chocolatey, super moist, and extremely delicious-making it the perfect treat for breakfast, lunch, or dinner!

Author: thepounddropper.com

Prep Time 15 minutes
Cook Time 50 minutes
Additional Time 15 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup Gold Medal all-purpose flour
  • 1/2 cup unsweetened cocoa-I like to use Great Value unsweetened baking cocoa 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder 
  • 1/4 tsp salt 
  • 2 large eggs or 4 large egg whites, at room temperature. 
  • 1/4 cup Land O’ Lakes Light Butter made with canola oil, melted or an additional 1/4 cup unsweetened applesauce 
  • 1/4 cup unsweetened applesauce 
  • 1/2 cup zero point brown sugar sweetener
  • 1/2 cup zero point white granulated sugar sweetener 
  • 1 tsp pure vanilla extract
  • 1 1/2 cups shredded zucchini, packed 
  • 4 Tbsp or 56 grams no sugar added chocolate chips, divided

Instructions

    1. Preheat your oven to 350 degrees. Spray  a 9x 5-inch loaf pan with nonstick cooking spray or a 12 cup muffin tin with non stick cooking spray. Set aside. 
    2. In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    3. In a separate mixing bowl, combine the eggs, melted butter, unsweetened applesauce, vanilla extract, and brown and white sugar sweetener. Stir until well combined.
    4. Gradually stir the dry ingredients into the wet ingredients. Don’t overmix. 
    5. Stir in the shredded zucchini until JUST combined. 
    6. Fold in 3 Tbsp or 42 grams of the no sugar added chocolate chips.
    7. Pour batter into prepared pan. Sprinkle the remaining 1 tablespoon or 14 grams no sugar added chocolate chips over the top of the batter. 
    8. LOAF: Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. 
    9. MUFFINS: Bake for 15-18 minutes, or toothpick inserted into the center of the bread comes out mostly clean.
    10. Remove the pan from the oven and set on a wire cooling rack. 
    11. Let it cool in the pan for 10 minutes before running a knife around the edges. Remove from pan before slicing.


      Servings: Makes 12 slices or 12 regular size muffins 

      GREEN:

      2 smartpoints if per serving if using unsweetened applesauce and egg whites

      3 smartpoints per slice or muffin if using 1/4 cup light butter along with egg whites


      BLUE/PURPLE:  

      2 smartpoints if per serving if using 1/2 cup unsweetened applesauce 

      3 smartpoints per slice or muffin if using 1/4 cup light butter

Notes

  • Wrap leftovers in plastic wrap and on the counter for up to 4 days or in the refrigerator for up 9 days. 
  • This bread/muffins freezes well. Let the bread or muffins cool the bread completely, wrap in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator. 
  • Keep in mind point value will vary depending on the brand of ingredients you use. For example: Gold Metal all purpose flour has less points than most all purpose flour, if you use a different brand, be sure to verify the point values. 

Nutrition Information:

Yield:

12

Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 3gCholesterol: 36mgSodium: 124mgCarbohydrates: 13gNet Carbohydrates: 10gFiber: 3gSugar: 1gProtein: 3g

Amy

Monday 23rd of August 2021

I see baking powder I. Ingredients, but never in the instructions. Do I add with the dry in the first step?

Amanda

Monday 26th of July 2021

Is zucchini supposed to be drained (water squeezed out)?

Lindsay Kehl

Monday 26th of July 2021

Hi Amanda

Yes, I do recommend squeezing out the excessive liquid from the zucchini before adding it.

Thanks

Jackie

Wednesday 23rd of June 2021

Love your recipes. Can you use a gluten free flour for this? Thx.

Lindsay Kehl

Monday 12th of July 2021

Hi Jackie

Thank you for the amazing support and enjoying the recipes. Yes, you can use gluten free flour as a substitute.

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