Summertime Cravings…. Zucchini Bread ♡

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Is anyone else craving zucchini bread like crazy right now!?  We LOVE making fresh zucchini bread to have around the house, as an on-the-go snack and to bring to summer celebrations. Zucchini is a versatile veggie that’s perfect in many of your Tone It Up Nutrition Plan recipes! We like it dipped in hummus, but it’s also perfect in salads, scrambles or stir fry dishes. It’s even delicious grilled on the BBQ! But did you know it also works seamlessly in baked goods, because it’s so moist and flavorful!

Grated zucchini adds moisture without adding fat to muffins, breads and breakfast cakes! Today we’re sharing a brand new recipe that’s so delicious and seemingly decadent, you won’t believe there’s a full cup of greens in it!

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Chocolate Zucchini Bread

Makes 12 servings 

Ingredients

  • 1 cup almond flour
  •  1/2 cup chocolate Perfect Fit Protein
  • 1.5 tsp baking soda
  • 2 tsp cinnamon
  • 3 Tbs dark brown sugar
  • 1/4 tsp salt
  • 1 cup zucchini, grated
  • 1 egg
  • 1 tsp red wine vinegar
  • 1/4 cup plain Greek yogurt
  •  1/4 cup coconut oil, melted
  •  1 tsp vanilla extract
  •  1/2 cup dark chocolate chips

Preheat oven to 350°  degrees. Mix wet and dry ingredients separately, except for the zucchini and chocolate chips. Combine both mixtures and incorporate completely. Stir in zucchini then add in chocolate chips. Spray loaf pan with organic cooking spray, and pour in batter. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool for 10 minutes before serving.

Enjoy :)

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Fun Zucchini facts:

♥ The flower of the zucchini plant is edible! 

♥ This veggie contains more potassium than a banana, making it great post-workout!

♥ Bigger isn’t necessarily better. The smaller variety tend to have more flavor.

♥ High water content makes this green veggie filling and hydrating. Hello dewy, glowing skin!

♥ Rich in fiber & antioxidants, potassium, manganese, Vitamin A & Vitamin C

What are your favorite ways to incorporate zucchini into your healthy lifestyle!? Let us know in the comments below and on Instagram, Twitter & in the Community!

Learn more about how to fuel your body, increase your metabolism and reach your health goals with the Tone It Up Nutrition Plan!

Now is the perfect time to reach your health and fitness goals~ just like these incredible Tone It Up members!

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  • Samantha Wiles

    what meals would the zucchini bread be approved for?

    • Rosie

      I was wondering the same thing… And is it okay to eat it while we’re toning or just for the “maintain” part?

  • Rhiannon

    yay!! I was just searching for a zucchini bread recipe last night (to use up GIANT zucchinis!) but couldn’t find anything with minimal sugar and preferably almond flour (and chocolate). Even did a tone it up recipe search- but now, here it is. This one looks perfect- already have everything! thank you <3

  • Christi Mackey

    so delish!! Making this tonight!

  • Sydney

    Can you use a different type of flour? Like whole wheat?

    • Jackie Vega

      The almond flour gives it more protein and makes it better for gluten sensitivities.

    • Straddle Back

      I substituted whole wheat flour – should be fine

  • Hope

    Can you sub stevia for the brown sugar? (or for the agave in other recipes?)

  • Angeli L Henkle

    Love recipe,thanks.My husband planted zucchini in his garden.I bagged/froze 40 processed cups of it,so I’m ready to bake me some yummy bread,

  • oumaima

    heyy girls
    I love working out in the morning, but i was wondring when i should have breakfast? befrore or after my workout

    thank u so much!! btw i looove this recipe

  • Ashley Short

    I made this last night:( looked nothing like pic and it did not taste good! Did anyone get it to come out?

    • Straddle Back

      Mine is baking right now but I’m not optimistic.. the consistency was totally off. I ended up adding some canola oil because the mix was too dry. Still looks very weird so we’ll see how it comes out!

  • april flores

    Tried making this today. The “batter” was so dry I tried adding a 1 cup water, but that barely made a difference. After baking 35 minutes it was just crumbles. Maybe add more egg or some applesauce or something?

  • Adriana Behr

    chocolate craving! made this today. I agree, the batter didn’t seem right, so I added an extra egg (mine seemed small), and extra 1/4 cup oil and extra 2 T Greek Yogurt. My zucchini was also frozen, so once I thawed it, there was some water in it, which helped. Fresh zucchini may “sweat” when baking though to help with that consistency. Hope this helps!

  • Rebecca Lippert

    This turned out ok for me, a little dry maybe. But it seems more like a cake than a bread. And calorie-wise, it’s soooo high. 180 per slice, if you get 12 slices out of your loaf. Seems really high in sugar and oil.