A super moist zucchini bread loaded with chocolate chips in every bite. Made with a whole wheat flour blend and lots of apple sauce in place of butter for results that are moist and delicious.

I have so much zucchini from my garden I don’t know what to do with it, my husband was complaining that I was wasting it soI decided it would be fun to make some bread with the kids, they love baking and helping in the kitchen.   Kruz my 6 year old doesn’t do veggies very well, when he tried this bread he loved it and didn’t even realize we had put zucchini, a “veggie” in it. No doubt your kids will love it too, Give this a try, I’m sure you’ll agree, and bonus, a perfect way to get your kids to eat zucchini. And yes, you can also make these as muffins although the cooking time will be less.

What I love about this bread is its super easy to whip up, and I can get my kids to eat it and basically hide their veggies in it!! Mom win!

                                       Low-Fat Chocolate Chip Zucchini Bread

Servings: 16 • Serving Size: 1 slice • Points+: 4 pts • Smart Points: 5
Calories: 148 • Fat: 4 g • Protein: 2 g • Carb: 30 g • Fiber: 2 g Sugar: 17 g
Sodium: 186.5 mg

As Muffins:
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 5 pts
Calories: 175 • Fat: 6 g • Protein: 3.5 g • Carb: 32 g • Fiber: 3.2 g • Sugar: 15 g
Sodium: 248.4 mg

Ingredients:

cooking spray
1 cup all purpose flour (I used unbleached)
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

1. Combine flour, sugar, baking soda, and salt in a large bowl. Mix well
2. Add chocolate chips and gently mix to combine.
3. In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.
4. Pour batter into the prepared 9×5-inch loaf pan.
5. Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Try it out and share a picture of you and your kids enjoying the goodness.  This recipe made one pan, I think I’ll do muffins next time we do it and that will be soon.   For more kid friendly recipes visit my Facebook page Kylee Canfield.  Thank you for your support!

XO Kylee