Lightened Up Chocolate Chip Zucchini Bread
Prep time
Cook time
Total time
A rich, moist, chocolate bread filled with fresh zucchini and mini chocolate chips.
Serves: 1 large loaf or 3 mini loafs (15 slices)
  • 4 eggs whites
  • 4 pkts. stevia
  • ½ cup brown sugar
  • ½ cup greek yogurt, plain
  • ¼ cup coconut or vegetable oil
  • 1 tsp. vanilla extract
  • 1⅔ cups whole wheat pastry flour
  • ⅓ cup cocoa powder, unsweetened
  • ½ tsp. espresso powder, optional
  • 1 tsp. salt
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 2 tbsp. coconut milk unsweetened from carton or milk
  • 2 cups shredded, unpeeled zucchini, gently drained and patted dry
  • ¼ cup mini chocolate chips
  1. Preheat oven to 350 degrees
  2. Spray one bread loaf pan with cooking spray or 3 mini loaf pans
  3. In a bowl; add flour, cocoa powder, espresso powder,salt, baking soda, baking powder, mix until combined; set a side.
  4. In a bowl, whisk together egg whites, stevia, brown sugar, yogurt, coconut oil and vanilla extract. Mix until combined.
  5. Pour flour mixture into egg mixture, and carefully mix until incorporated, do not over mix. If batter is thick, add 2 tbsp. milk. Fold in zucchini and chocolate chips.
  6. Pour batter into prepared pan and bake in oven for 50 - 60 minutes for large loaf or 30 - 35 minutes for mini loafs (my mini's were 30 minutes). Test bread with a tooth pick. If the toothpick comes out clean, the bread is done.
  7. Let bread cool in pan for 10 - 15 minutes; take loaf out of pan and place on a wire rack to cool completely.
Calories per slice: 134, Fat: 5.5, Cholesterol: 0, Sodium: 232, Potassium: 87, Carbs: 21, Fiber: 2.9, Sugar: 9.1. Protein: 4.1
Nutrition Information
Serving size: 1 Slice
Recipe by PB + P Design at