Lower in added sugars than many traditional zucchini breads, this recipe incorporates unsweetened cocoa, which has many health-boosting flavonoids, and whole-wheat flour.
To make it even healthier, swap out the coconut oil for canola or olive oil for less saturated fat, something the American Diabetes Association recommends limiting. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/diabetic-friendly-double-chocolate-banana-zucchini-bread —Healthline
1 1/4 cups
unsweetened cocoa powder
coconut oil, room temperature OR olive oil
sugar, Swerve, or prefered sweetner
mashed ripe banana (from 2-3 bananas)
plain, low-fat or non-fat Greek yogurt
pure vanilla extract
semisweet mini chocolate chips
In This Recipe
Preheat the oven to 350 degrees.
Grease a 9 x 5 x 3-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Mix until there are no clumps of cocoa powder.
In a large bowl, beat the oil and sugar for 2-3 minutes. The mixture will resemble wet sand.
Add the eggs into the sugar and oil mixture, one at a time. Beat each egg until it is incorporated into the mixture.
Add the dry ingredients to the egg mixture and beat until just combined. Now add in the banana, yogurt, applesauce, and vanilla, and beat until combined.
Gently fold in the chocolate chips and grated zucchini. Do not over mix.
Pour the mixture into the prepared loaf pan and bake in the preheated oven for 45 minutes to 1 hour. When a toothpick comes out clean, the bread is ready.