Skip to Content

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. 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monkfruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Where can I buy this?

You can find it online at Lakanto. You can save 20% on all non sale items with promo code:Pound20

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 

2-3 PersonalPoints* per slice/muffin

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan. 

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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. 
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 

      2-3 PersonalPoints* per slice/muffin

      *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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. 
  • Smartpoints: 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

Nutrition Information

Yield

12

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

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information is estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

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.

Skip to Recipe