Low Calorie Zucchini Bread

4.75 from 4 votes

Make a delicious, low calorie zucchini bread that doesn’t contain added sugar or any oil. It’s gluten-free and dairy-free.

Prep Time10

Cook Time50

Cool Time1

Total Time2

Course: Breakfast, Dessert

Cuisine: American

Diet: Low Calorie

Servings: slices

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 prepared 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!

Use a food processor to shred the zucchini. It makes it so much easier and faster than shredding by hand! Just chop it into chunks before shredding it.
You don’t need to peel the zucchini before shredding it because the skin is tender when cooked.
Don’t over mix your batter, or the zucchini bread will turn out dense. Stop mixing when the ingredients are just incorporated for a fluffy bread.
You can use rolled oats to make oat flour. I don't recommend using quick oats.
Store leftovers in the refrigerator up to 7 days or in the freezer up to 60 days.