Chocolate Chip Zucchini Bread + More Healthy Breakfast Bread & Muffin Recipes
Blender-Batter Chocolate Chip Zucchini Bread
1/8th of recipe: 134 calories, 3g total fat (1.5g sat. fat), 270mg sodium, 30g carbs, 3g fiber, 7g sugars, 6g protein
Prep:
10 minutes
Cook:
1 hour 15 minutes
Cool: 10 minutes
Ingredients:
2 cups old-fashioned oats
1/2 cup (about 4 large) egg whites or fat-free liquid egg substitute
1/3 cup fat-free plain Greek yogurt
1/3 cup Truvia spoonable no-calorie sweetener (or another natural brand about twice as sweet as sugar)
2 tbsp. brown sugar (not packed)
1 tbsp. cinnamon
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. baking soda
1/8 tsp. nutmeg
1/8 tsp. salt
10 oz. (about 1 medium) zucchini, stem end removed
3 tbsp. mini semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees. Spray a 9” x 5” loaf pan with nonstick spray.
In a blender, pulse oats to the consistency of coarse flour. Add all remaining ingredients except zucchini and chocolate chips. Blend until smooth and uniform, stopping and stirring as needed.
Grate zucchini and fold it into the batter, along with 1 1/2 tbsp. chocolate chips. Transfer to the pan, and smooth out the top.
Top with remaining 1 1/2 tbsp. chocolate chips, and lightly press to adhere. Bake until a knife inserted into the center comes out clean, about 1 hour and 15 minutes. Let cool for 10 minutes before slicing.
MAKES 8 SERVINGS
Hungry for More Breakfast Breads & Muffins?
Chew on this:
It's October 8th, National Fluffernutter Day! If you're looking for another way to enjoy that jar of marshmallow creme, try Lisa's Movie-Night Crunchcake.
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