Author Notes
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
Ingredients
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1 1/4 cups
whole-wheat flour
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1/4 cup
unsweetened cocoa powder
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1 teaspoon
salt
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1 teaspoon
baking soda
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1/4 cup
coconut oil, room temperature OR olive oil
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1/2 cup
sugar, Swerve, or prefered sweetner
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2
large eggs
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1 cup
mashed ripe banana (from 2-3 bananas)
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1/4 cup
applesauce
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1/2 cup
plain, low-fat or non-fat Greek yogurt
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1 teaspoon
pure vanilla extract
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3/4 cup
semisweet mini chocolate chips
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1 cup
grated zucchini
Directions
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Preheat the oven to 350 degrees.
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Grease a 9 x 5 x 3-inch loaf pan and set aside.
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In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Mix until there are no clumps of cocoa powder.
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In a large bowl, beat the oil and sugar for 2-3 minutes. The mixture will resemble wet sand.
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Add the eggs into the sugar and oil mixture, one at a time. Beat each egg until it is incorporated into the mixture.
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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.
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Gently fold in the chocolate chips and grated zucchini. Do not over mix.
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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.
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Slice into 14 pieces for portion control.
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