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Double Chocolate Almond Butter Zucchini Bread
by Jamie Vespa on Tuesday June 21, 2016
Double Chocolate Almond Butter Zucchini Bread
Decadently delicious whole wheat double chocolate almond butter zucchini bread made free of oil and dairy. Serve it for breakfast, dessert or a high-fiber snack!
  • 1 cup shredded zucchini (~1 medium-sized zucchini)
  • 2 eggs, lightly beaten
  • ½ cup Truvia brown sugar blend (or substitute regular brown sugar, coconut sugar or granulated sweetener of choice)
  • ⅔ cup unsweetened apple sauce
  • ⅓ cup creamy almond butter (salted)
  • 2 tsp vanilla extract
  • 1 cup white whole wheat flour
  • ½ cup almond meal
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • Pinch of sea salt
  • ¼ cup chocolate chips +2 tbsp for topping
  1. Preheat oven to 350 degrees F. Grease an 8x4 inch or 9x5 inch loaf pan with non-stick cooking spray.
  2. In a large bowl, combine wet ingredients: zucchini, eggs, Truvia brown sugar, apple sauce, almond butter and vanilla extract. Mix well.
  3. In a separate bowl, combine whole wheat flour, almond meal, cocoa powder, baking soda and salt. Mix to combine.
  4. Pour dry ingredients into wet ingredients and stir until just combined. Fold in ¼ cup chocolate chips. Pour into greased loaf pan and top with remaining chocolate chips.
  5. Bake for 50 minutes, or until the top is crusty and center is set. Let cool on wire rack for at least 30 minutes before removing from loaf pan and slicing into.
To make completely dairy-free, use 'Enjoy Life' chocolate chips
Prep time: 
Cook time: 
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Serves: 12 slices
Nutrition Information
Serving size: 1/12th of loaf Calories: 189 Fat: 10 gm Saturated fat: 2 gm Carbohydrates: 25.5 gm Sugar: 10 gm Sodium: 145 mg Fiber: 5 gm Protein: 8 gm Cholesterol: 37 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.