This protein packed, low sugar Chocolate Chip Zucchini Bread made with Kodiak Cakes mix is the perfect way to satisfy your sweet tooth in a healthier way!
I LOVE quick bread recipes. If you haven’t noticed, I have a few up on the blog (ahem…Apple Pumpkin Muffins, Banana Nut Oat Muffins, Cinnamon Chip Streusel Muffins, Lemon Poppy Seed Cottage Cheese Muffins, and Cranberry Orange Bread).
I’ve made them in different ways, adding different ingredients to yield a healthier muffin or bread than your typical sugar loaded, refined flour muffin or quick bread. While I do have a sweet tooth, I have found that I actually prefer things a bit less sweeter than usual. When I eat something super sweet, I usually don’t feel super great afterwards.
Another thing I LOVE: Kodiak Cakes. I found out about this company several years ago and have been head over heels ever since. For those of you who don’t know, Kodiak Cakes is known for their whole grain, protein packed instant flapjack mixes. They also make minute muffins, oatmeal, granola mixes, brownie and cookie mixes, and syrup.
Another thing I love about them is they are local to me (Utah!). I love supporting local businesses when I can. And no, I am not getting paid to talk about them or to share this blog post and recipe. I just love them that much!
Anywho, I decided it was WAY past time for me to create a recipe combining these two loves of mine. The result is beautiful.
This Chocolate Chip Zucchini Bread recipe is lower sugar (getting it’s sweetness from applesauce and dark chocolate chips), is full of whole grain goodness and high in fiber (7 grams per slice!). If you absolutely need more sweetness in your zucchini bread, add 1/4 cup brown sugar.
Satisfy your sweet tooth in a healthy way w/this protein packed, lower sugar Chocolate Chip Zucchini Bread made with @KodiakCakes Click To TweetBut without the added sugar, this bread tastes great! My kids gobbled it up and made a chocolate mess in a hurry. And I don’t feel guilty about giving them too much sugar. Mom AND dietitian win! Another win is when my husband got home from work he ate a slice and said it was delicious. I hadn’t told him what was (or wasn’t) in it until after he ate it. He said he didn’t even notice I didn’t add sugar because the chocolate chips were sweet enough. Mom, dietitian AND wife win!
You can win too, if you make this Chocolate Chip Zucchini Bread. We can all be winners!
Still not convinced you need to make this recipe asap? Check out the video below!
I have plenty more zucchini in my garden that needs to be used and I buy my Kodiak Cakes mix from Costco (think bulk size) …so if you need me, I’ll be in my kitchen eating baking…for me other people. 😉
Chocolate Chip Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
- Category: Breakfast
- Method: Bake
- Cuisine: American
Description
This protein packed, low sugar Chocolate Chip Zucchini Bread made with Kodiak Cakes mix is the perfect way to satisfy your sweet tooth in a healthier way!
Ingredients
- 2 eggs
- 1/2 cup nonfat plain Greek yogurt
- 1/2 cup unsweetened apple sauce
- 1 teaspoon pure vanilla extract
- 1 1/2 cups Kodiak Cakes Power Cakes Flapjack and Waffle Mix
- 1/4 – 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup dark chocolate chips
- 1 1/2 cups grated zucchini
Instructions
- Preheat oven to 350° F. Spray a 9X5-in loaf pan with nonstick cooking spray.
- In a medium bowl, whisk together the eggs, Greek yogurt, apple sauce and vanilla extract; set aside.
- In a large bowl, combine the Kodiak Cakes mix, brown sugar (if using), cinnamon, nuts and chocolate chips until just moistened. Gently fold in the grated zucchini.
- Pour into prepared loaf pan. Sprinkle additional chocolate chips and chopped nuts on top, if desired.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Enjoy!
Notes
Nutrition info is calculated without the added 1/4 cup brown sugar.
You could substitute in vanilla Greek yogurt (instead of plain) for more flavor, if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 153
- Sugar: 7 g
- Sodium: 117 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 35 mg
Keywords: Chocolate Chip Zucchini Bread
Need more ways to use your abundance of zucchini? Check out the recipes below!
Chicken and Couscous Zucchini Boats
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Rebecca
ohhh what a great idea! I LOVE Kodiak cakes & probably just need to buy the giant box at Costco because there are too many things we can make with their mixes!
Brittany
Thanks! I agree – so many delicious things to make, so little time!
Jennifer
Recently I had to change my diet. The doctor told me that I had to cut out sugar. Thank you for posting this low sugar recipe that I can include in my diet and will help with my chocolate craving.
Brittany
No problem! I work with a lot of clients with diabetes, so I’m always trying to find a way to help them enjoy a treat – but in a healthier way!
Mira
I love Kodiak cakes, never thought of using them in a cake though.
Brittany
It gives me a little short cut to making from scratch and still keep it healthy!
Dyana
I tried zucchini bread for the first time this year (the name threw me off) and I loved it! I saw this and instantly thought of how good this must taste.
Brittany
It definitely doesn’t taste like zucchini – it blends right in to the bread and tastes great!
Shannon
Omg YUM My mom just made chocolate zucchini bread with fresh zucchinis from her garden and it was the best thing I have ever had. Lol. I will def send this to her, looks so yummy!
Brittany
I have loads of zucchini coming out of my garden right now – thus, this recipe was born. A twist on a classic!
Amanda Kruse
This sounds so good right now! I haven’t had chocolate chip zucchini bread before.
Brittany
I grew up with my mom making zucchini bread every summer/early fall. I love it!
Rachelle
So, this totally counts as a vegetable for the day, right? 😉
Brittany
We’ll call it a step in the right direction. 😉
Kanani B.
What a great way to combine chocolate with the things that are good for you. Don’t mention it’s good for you to the kiddos.
Suzanne T.
Can I substitute yogurt with cottage cheese (because that’s what I currently have in the fridge) and do I need to alter any of the ingredients if I don’t use nuts? Or would it be weird with almonds?
Brittany
I haven’t tried substituting the yogurt with cottage cheese. It would probably lend a different texture; maybe try pureeing the cottage cheese? As for the nuts, You can simply omit them if you’d like and wouldn’t have to change anything else. Almonds would probably work fine if you like those better!
Suzanne T.
Thank you!! I will try it tonight with pureed cottage cheese (that was the instruction I found online for making that switch) and almonds (I don’t have walnuts/my mom doesn’t like them). I will report back!
Suzanne T.
Decided to forego the almonds, but the blended cottage cheese worked great! And I used 1/8 c coconut sugar instead of brown sugar 🙂
Brittany
Perfect! I’m so glad it turned out for you!
Diana
I tried it without sugar and not a fan 🙁 It is totally weight watchers friendly. My husband loved it though? I am going to try it with sugar and see if it makes a difference. Thanks for the recipe!
★★
Brittany
If you aren’t use to eating low sugar, you would probably do better by adding in the sugar for sure! Even the 1/4 cup isn’t that much compared to most recipes (which use up to 1 cup or more!). if you are concerned about the sugar content, you could try using a sugar substitute such as Swerve, Truvia or Splenda alone or in addition to the 1/4 cup brown sugar. I hope this helps!
Cheryl
I had a zucchini from my garden and Kodiak flapjack mix in my cupboard (actually I have two boxes from Costco, I always stock up to make sure I have some handy) and did a search on google and your site came up. Just finished making them and they are so good! I did use the brown sugar for my batch. I made muffins since I could not find my bread pan. The recipe made 12 small/regular size muffins, they only took 30 minutes to bake which meant we got to eat them sooner!
★★★★★
Brittany
I’m so glad they turned out! And yes to keeping stocked on Kodiak Cakes!
Michelle
I made a dozen muffins instead of bread and baked the 30 minutes as someone else suggested…. AMAZING! I used vanilla yogurt, skipped the nuts, 1/4 cup brown sugar and mini semi sweet chips, half mixed in and half on top. They are so good! My first time using the Kodiak mix, and i’m a believer!! THANK YOU!
★★★★★
Brittany
I’m so glad you liked it and made it your own, too!