Chocolate Zucchini Bread

Today, I give you not one, but TWO recipes for chocolate zucchini bread.  The first is what I would call a non-traditional bread because it has ingredients like almond flour and coconut oil and is gluten free and low carb.  The second is more traditional and you can choose to "healthify" it as much as you or your pantry (or your waistline) chooses!  Enjoy!


Gluten Free Chocolate Zucchini Bread (adapted from livinghealthywithchocolate.com)

1 1/2 c. almond flour
1 1/2 t. baking soda
1/4 c. cocoa powder
2 t. ground cinnamon
1/4 t. salt
1 large egg
1/4 c. plain Greek yogurt
1/4 c. coconut oil
1 t. vanilla extract
3 T. honey
1 t. apple cider vinegar 
1 c. grated zucchini 

1/4 c. chocolate chips

Preheat the oven to 350.  In a medium bowl, mix the almond flour with the baking soda, cocoa powder, cinnamon and salt and set aside.  In a large bowl beat the egg until foamy; beat in yogurt, coconut oil, vanilla, honey and apple cider vinegar.  Make sure all is well combined and stir in grated zucchini and chocolate chips.  Fold in the flour mixture and stir until combined.  Spoon the batter into an 9" X 5" loaf pan that has been sprayed with cooking spray and bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.  Cool completely before cutting.  

8 servings (157 calories each serving) according to my calculator on loseit.com

Chocolate Zucchini Bread (adapted from therecipecritic.com)

1 c. white whole wheat flour (can also use all purpose)
1 t. cinnamon
1/4 t. salt
3/4 t. baking soda
3 T. cocoa powder
1/2 c. sugar
1/4 c. brown sugar
1/4 c. applesauce (or canola oil)
2 T. flaxseed (or 2 large eggs)
1/3 c. water (omit if using eggs)
1 t. vanilla
1/4 c. plain Greek yogurt (or sour cream)
1 1/2 c. grated zucchini
1/2 c. chocolate chips

Preheat the oven to 350.  Spray a 9" X 5" loaf pan with cooking spray and set aside.  Whisk together flour, cinnamon, salt, baking soda and cocoa powder in a small bowl until combined and set aside.  Using a hand mixer, beat sugars, applesauce (or oil), flax seed (or eggs) and water (if using flax seed) for about 1-2 minutes until slightly fluffy.  Add vanilla and yogurt (or sour cream).  Fold in the grated zucchini.  Add the flour mixture and stir to combine.  Fold in the chocolate chips.  Pour into the prepared pan and bake for 45-55 minutes.  Let cool for 5-10 minutes and remove from pan to cool on a wire rack.  

10 servings (170 calories each serving) according to my calculator on loseit.com