Low Fat Chocolate Chip Zucchini Bread

I love zucchini. It’s my favorite vegetable. I love it grilled, sauteed, fried and I’ll even eat it raw. With that said, just like any food, I can grow tired of it after a while. We’ve been having a lot of zucchini lately so I wanted to do something a little different with the remaining two I had left in the refrigerator. And since I finally found my loaf pan (missing for a year and half – searched everywhere only to find it in the cabinet it was supposed to be in), I decided to make chocolate chip zucchini bread for the first time.

The recipe I used was this one from Skinny Taste because it got rave reviews for being extra moist and low in fat. And I’m so happy I tried it out. It came out so moist with the perfect amount of sweetness from the dark chocolate chips.

The first thing I like to do is gather all my ingredients on a tray. This eliminates going back and forth to the pantry and keeps everything neat and within reach.

This was my first time shredding zucchini. Dan had a couple inappropriate comments during this picture.

My favorite ingredient – dark chocolate. The original recipe doesn’t call for dark chocolate specifically, but that’s the only kind of chocolate I work with.

And even though I usually add cinnamon to everything, I refrained from adding it this time. Next time I will add a little though.

I put the bread in the oven set to 325 for 50 minutes. When I pulled it out the first time it still wasn’t quite done in the middle so I put it back in for another 5 minutes.

When it was done, all of the edges were nice and golden brown.

I let it cool for about an hour.

It came out great, very moist with the perfect amount of density.

To get the recipe, go here. Let me know if you try it out!