SKINNY CHOCOLATE ZUCCHINI LOAF OR MUFFINS - POUND DROPPER

Skinny Chocolate Zucchini Loaf or Muffins - Pound Dropper image

Provided by @MakeItYours

Number Of Ingredients 13

1 cup Gold Medal all-purpose flour
1/2 cup unsweetened cocoa-I like to use Great Value unsweetened baking cocoa
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 large eggs or 4 large egg whites, at room temperature.
1/4 cup Land O' Lakes Light Butter made with canola oil, melted or an additional 1/4 cup unsweetened applesauce
1/4 cup unsweetened applesauce
1/2 cup zero point brown sugar sweetener
1/2 cup zero point white granulated sugar sweetener
1 tsp pure vanilla extract
1 1/2 cups shredded zucchini, packed
4 Tbsp or 56 grams no sugar added chocolate chips, divided

Steps:

Preheat your oven to 350 degrees. Spray a 9x 5-inch loaf pan with nonstick cooking spray or a 12 cup muffin tin with non stick cooking spray. Set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate mixing bowl, combine the eggs, melted butter, unsweetened applesauce, vanilla extract, and brown and white sugar sweetener. Stir until well combined.
Gradually stir the dry ingredients into the wet ingredients. Don't overmix.
Stir in the shredded zucchini until JUST combined.
Fold in 3 Tbsp or 42 grams of the no sugar added chocolate chips.
Pour batter into prepared pan. Sprinkle the remaining 1 tablespoon or 14 grams no sugar added chocolate chips over the top of the batter.
LOAF: Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean.
MUFFINS: Bake for 15-18 minutes, or toothpick inserted into the center of the bread comes out mostly clean.
Remove the pan from the oven and set on a wire cooling rack.
Let it cool in the pan for 10 minutes before running a knife around the edges. Remove from pan before slicing.