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Home » Recipes » Gluten Free

Low Calorie Chocolate Zucchini Bread

Published: May 10, 2021 · Modified: May 30, 2025 by Megan

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Low Calorie Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Healthy Zucchini Bread is by far my favorite one of my favorite veggie-loaded treats to bake! It's the perfect way to jump into warm weather season (it's one of my 25 genius ways to use zucchini!).

This Healthy Chocolate Zucchini Bread Recipe is from 2015 and I've given it a much needed face lift for you to see how gorgeous it really is!

I think this bread disappeared in my house after three days. Each bite is insanely delicious with its luscious creaminess and bursts of chocolate in every bite. It's also gluten free, dairy free, made with no added oil or sugar and low in calories. You won't believe this zucchini bread is healthy until you try it!

Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

What Makes This Zucchini Bread Healthy?

Here's a few more reasons why I love this chocolate zucchini bread recipe from a nutritional standpoint!

  • Low Calorie - Calories are not everything. I talk about this in my hormone weight loss class. A 400 calorie donut does not have the same effect on the body as a 400 calorie nutrient dense meal. This low calorie zucchini bread has 115 calories per slice, is filled with nutrient dense ingredients and made with no added sugar.
  • No Added Sugar - This recipe is naturally sweetened with applesauce, cinnamon, chocolate chips and the almond extract also gives the bread a boost of flavor that vanilla extract can never do. There are options for adding sugar if you choose to under the substitutions.
  • Higer Protein - Each slice of this bread has 4.7 grams of protein which is really good for a baked good. This comes from the two eggs whites which are lean protein.
  • Lower Fat - This recipe has no oil added to it and is only 3.5 grams of total fat per slice. The chocolate zucchini bread is moist from the zucchini and the oat flour holds it together.
Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Ingredients For Healthy Zucchini Bread

Here's what you need to make this healthy zucchini bread recipe! I also recommend you have an 8-inch by 4-inch loaf pan, parchment paper and a large mixing bowls.

  • Zucchini
  • Egg Whites
  • Applesauce, unsweetened
  • Almond Extract or vanilla
  • Gluten Free Oat Flour
  • Baking Soda
  • Baking Powder
  • Cinnamon, Salt
  • Mini Chocolate Chips, dairy free
how to make zucchini bread

How To Make Zucchini Bread Low Calorie

Making this healthier zucchini bread recipe is simple and anyone can do it. More importantly, anyone will love this zucchini bread and it's versatile.

First, shred your zucchini. I recommend chopping the zucchini into chunks then shredding it by pulsing it a few times in a blender or food processor. You do not need to remove the skin for this recipe and you do not need to squeeze out any excess liquid. The shredded zucchini should equal about 1 cup.

Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Prepare a loaf pan with parchment paper. I always find this easier for removal without damaging the bread. Next mix together the eggs, applesauce, almond extract and salt. If using honey, you can mix it here.

In a separate bowl, mix together the flour, baking soda, baking powder and cinnamon. Then fold the dry mixture into the wet mixture. Last fold in the shredded zucchini and chocolate chips.

Transfer the batter to your prepared loaf pan then bake 50-55 minutes in the oven. Once a toothpick can be removed clean from the center, your bread is done. Remove it from the oven and cool at room temperature before slicing into 10 slices and serving.

Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

How To Store Zucchini Bread

Ensure your bread is fully cooled to room temperature before storing. I recommend wrapping the bread in plastic wrap to retain the moisture then storing in a container in the refrigerator up to 10 days. You can also store zucchini bread in a freezer the same way up to 60 days.

Substitutions For Healthy Zucchini Bread

Here's a few substitutions you can make for this healthy chocolate zucchini bread recipe. Please remember that any substitutions you make will alter the nutritional values you see below.

  • Gluten Free Oat Flour - Rolled oats can be used to blend into oat flour. You do not need to use gluten free unless that is your preference. I have not tested this recipe with almond flour, but I suspect it will work. I recommend using 1 cup of almond flour. Coconut flour will not work with this recipe and I never bake with white or whole wheat flours so I cannot state whether those substitutions will work.
  • Applesauce - Pumpkin puree, yogurt or olive oil can be used as a replacement.
  • Egg Whites - Replace with one whole egg. I don't recommend swapping the two eggs whites for a whole egg as it decreases the protein and increases the calorie content of the bread.
  • Almond Extract - Can be replaced with vanilla extract.
  • Cinnamon - You can omit or replace with nutmeg.
  • Chocolate Chips - You can omit them if you like.
  • Honey - I found this recipe had plenty of natural sweetness, but I also do not like things overly sweet. If you prefer things sweeter, then you can add the honey or monkfruit zero calorie liquid sweetener.
Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Want more low-calorie bread recipes? Try Healthy Lemon Poppyseed Cake, Low Fat Banana Bread with Chocolate, Banana Bread with Coconut Flour, and Gluten Free Carrot Cake Bread with Bananas.

Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious!

Healthy Chocolate Zucchini Bread

Megan Olson
Healthy Chocolate Zucchini Bread made low calorie with no added sugar or oil. A lighter and healthier zucchini bread that's gluten free, dairy free, moist, creamy and delicious! 
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Cool Time 1 hour hr
Total Time 2 hours hrs
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 135 kcal

Ingredients
 
 

  • 1 zucchini
  • 2 egg whites
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon almond extract or vanilla extract
  • 1 1/2 cups Gluten Free oat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/4 cup mini chocolate chips dairy free
  • 1/4 cup honey optional

Instructions
 

  • Preheat oven to 350 F. Prepare a 8x4 loaf pan with parchment paper allowing the sides to hang over the edges of the pan for easy bread removal.
  • Shred the zucchini by pulsing a few times in a blender or food processor. In a large bowl, whisk together eggs, applesauce, salt and almond extract. If adding optional honey, you will mix that in here.
  • In a separate bowl, mix together the flour, baking soda, baking powder and cinnamon. Fold the flour mixture into the liquid mixture. Do not over mix. Next fold in the zucchini and chocolate chips into the batter. Transfer the batter to the prepare loaf pan and smooth into an even layer.
  • Bake 50-55 minutes or until a toothpick removes clean from the center.
  • Remove the bread from the oven and cool 1 hour in the pan before removing, slicing and enjoying!
  • Store leftovers in the refrigerator up to 10 days or in the freezer up to 60 days.

Notes

  • If you love this recipe, check out my low calorie cookbook for more delicious recipes and weight loss tips!

Nutrition

Serving: 1sliceCalories: 135kcalCarbohydrates: 24gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 190mgPotassium: 183mgFiber: 2gSugar: 12gVitamin A: 53IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    4.67 from 3 votes (2 ratings without comment)

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  1. Emma says

    April 22, 2024 at 5:22 pm

    Does the calories include the optional 1/4 cup of honey?

    Reply
    • Megan says

      April 23, 2024 at 10:50 am

      Yes, it is included.

      Reply
  2. Stacey says

    April 27, 2023 at 6:16 pm

    How many cups of shredded zucchini do you use for this recipe?

    Reply
    • Megan says

      April 28, 2023 at 10:21 am

      I did not measure with cups for the recipe. I used one zucchini which I would guesstimate is 3/4 to 1 cup, but you don't need to be so perfect for this recipe to turn out.

      Reply
  3. Maitlan says

    August 28, 2022 at 8:39 am

    Hello!
    Can I use regular GF baking mix instead of oat flour?
    Thanks!!

    Reply
    • Megan says

      August 29, 2022 at 8:29 am

      I imagine you should be able to. I haven't tried it myself though.

      Reply
  4. Edy says

    July 19, 2020 at 12:16 pm

    Can I use 2 eggs instead of just the egg whites?

    Reply
    • Megan says

      July 19, 2020 at 1:04 pm

      You can replace egg whites with eggs, but the calories will increase, the fat will increase and the protein will decrease. Using egg whites is what keeps the nutrition balanced. It is always a 2:1 ratio egg whites to whole eggs so in this example you would replace with 1 whole egg.

      Reply
  5. ella says

    November 27, 2017 at 12:10 am

    can you use plain flour?

    Reply
    • Megan says

      November 27, 2017 at 8:19 am

      Probably. I never use regular flour because it's highly refined so I really have no idea how it bakes compared to gluten free flours.

      Reply
  6. Kelly says

    September 21, 2016 at 6:27 pm

    I made this tonight and it came out great! I didn't have parchment paper so I greased and floured the pan and it popped right out. I also added a scant 1/4 cup of honey, but next time will try it without. Bake time was right at 35 minutes. This recipe is a keeper.

    Reply
    • Megan says

      September 22, 2016 at 9:07 am

      So glad you loved it and THANK YOU for letting me know! People usually only comment when something's wrong.

      Reply
  7. Sue says

    August 24, 2016 at 1:11 pm

    How much cup wise would you say the large zucchini would be.

    Reply
    • Megan says

      August 24, 2016 at 4:44 pm

      1 cup packed tightly.

      Reply
  8. neil@neilshealthymeals.com says

    August 18, 2016 at 12:35 am

    This looks so delicious! I don't think it would last very long in our house. Lynne and I would have it eaten on the same day! LOL

    Reply
    • Megan says

      August 18, 2016 at 2:12 pm

      If only you lived a little closer so I could share with you. I always have food around. Thanks, Neil!

      Reply
  9. Kristen says

    August 17, 2016 at 10:37 am

    This looks awesome! Quick question - can I substitute the Oat Flour for Coconut Flour? Thank you. =)

    Reply
    • Megan says

      August 17, 2016 at 11:28 am

      Thanks! As for coconut flour, that's not one you can easily substitute without significantly altering the recipe.

      Reply
      • Kristen says

        August 17, 2016 at 4:28 pm

        Oh okay! I'm glad a checked with you! Thank you!

        Reply
  10. Blair says

    August 17, 2016 at 9:17 am

    Looks delicious! Sometimes mistakes create very happy results. I'm loving the fact that there's no added sugar, too. My boys can eat this before school!

    Reply
    • Megan says

      August 17, 2016 at 11:29 am

      Right? My best recipes seem to happen that way.

      Reply
  11. Sam @ PancakeWarriors says

    August 17, 2016 at 7:55 am

    I've been working on a zucchini bread recipe for like 2 years. No matter what I do the center is always so wet. I wish Dave could tolerate GF oats, this sounds awesome. I'll be tinkering with my recipes a bit because now I'm craving some delsih zucchini bread!! Pinning!

    Reply
    • Megan says

      August 17, 2016 at 11:29 am

      Hey friend! I'm sure it would stand up nicely with almond flour. I can't remember if he can do nuts.

      Reply
  12. Susie @ Suzlyfe says

    August 17, 2016 at 3:56 am

    Chocolate chip (favorite) + zucchini bread (favorite) = guaranteed success. I want to bathe in this! I don't bake with much sugar, but I definitely get it in during the day. I know, I know...

    Reply
    • Megan says

      August 17, 2016 at 11:30 am

      Haha...it's hard to avoid!

      Reply

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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