The Deen Bros. Lighter Chocolate Chip Zucchini Bread

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The Deen Bros. Lighter Chocolate Chip Zucchini Bread

87 Fewer Calories
7 g Less Fat

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup plain 0% Greek yogurt
1/2 cup canola oil
2 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini
1 Granny Smith apple, grated
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Preheat the oven to 325°F. Spray two 8 1/2 x 4 1/2-inch loaf pans with nonstick spray.

Whisk the all-purpose flour, whole-wheat flour, sugar, cinnamon, baking powder, salt, and baking soda together in a large bowl. Whisk the yogurt, oil, eggs, and vanilla, together in a medium bowl. Add the yogurt mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the zucchini, apple, chocolate chips, and pecans just until combined.

Divide the batter evenly among the pans. Bake until a toothpick inserted into the center out clean, about 1 hour10 minutes. Let cool in the pans on a rack 10 minutes. Remove from pans and cool completely on the rack.

Servings:  2 loaves, 12 servings per loaf
Prep Time: 25 min
Bake Time: 1 hour 10 minutes
Difficulty: easy

Per Serving: 194 Cal; 4 g Protein; 8 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 29 g Carb; 2 g Fiber; 16 g Sugar; 44 mg Calcium; 1 mg Iron; 99 mg Sodium; 21 mg Cholesterol

Original recipe courtesy Paula Deen:  Chocolate Chip Zucchini Bread
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen

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Reader Comments:


Would LOVE to see these recipes with Splenda or a Truvia/Sugar blend developed for us Diabetics please.

By Kathi Westbrook on September 28, 2012


this is the best zuccini bread I have ever made it came out like bread should can make sandwitches out of it turkey and light cream cheese is wonderful, thank you Deen men, I have your books. Aryliss

By aryliss seman on September 06, 2011


I've made this twice since seeing finding the recipe a few weeks ago. YUM, YUM, YUM. It is moist and gooey and just delish! thank you! g

By Gailann on August 24, 2011


I baked this recipe over the weekend. The taste was very good. However, I baked it for an hour and 10 minutes. The toothpick came out clean, but when the bread completely cooled it was not done inside. Can you tell me what went wrong? I would like to bake this again. Thanks

By Tajuana Jackson on August 15, 2011


The next time try cocoa powder instead of chocoalate chips,to ypur taste that is how I make mine and it is out of this world....

By limda on August 11, 2011


I tried this recipe, and for some reason, it doesn't have that much pop. It taste as though it is missing a little something. I guess I just don't aquire the taste for all of these combined. Every recipe I have ever made of Paula's is usually a winner. Thank you for all of your knowledge you share with us. <3

By Josephine on August 07, 2011


I've made a lighter version of your original recipe based on what I read from your readers & what they did. They were a hit. I liked the fact that I could make these into muffins & the baking time was 30 minutes. How long would the baking time be for this recipe if I made them into standard sized muffins? I would like to try this recipe. I NEVER go wrong with a Deen family recipe & I love how versatile they all are. This one looks like a winner. Thanx smile

By Cheryl on August 05, 2011

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