Weight Watchers Chocolate Zucchini Loaf or Muffins

5/5

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!

PREP TIME15 minutes

COOK TIME50 minutes

ADDITIONAL TIME15 minutes

TOTAL TIME1 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

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. 

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