Black Currant & Chocolate Chip Zucchini Loaf

Black Currant & Chocolate Chip Zucchini Loaf - Diary of a Formerly Fat GirlIt’s zucchini season! And while we all know that this super-versatile, ultra low-calorie summer squash is great baked, grilled, broiled, or spiralized, it also can make fantastically moist baked goods…. like my Black Currant & Chocolate Chip Zucchini LoafBlack Currant & Chocolate Chip Zucchini Loaf - Diary of a Formerly Fat GirlPerfect for a quick morning bite, a satisfying dessert, or a solution to that 3pm donut craving, this easy-to-make loaf is made moist by grated zucchini and greek yogurt. To keep the calories low without sacrificing taste, texture, and density, I use a 50/50 blend of oat flour + all purpose flour, while cutting the required sugar in half with 1 cup of Truvia. The result is a fruity, chocolatey sweet bread that only tastes like it’s bad for you! Black Currant & Chocolate Chip Zucchini Loaf - Diary of a Formerly Fat Girl

Black Currant & Chocolate Chip Zucchini Loaf
Yields 2
Write a review
Print
Ingredients
  1. 1 1/2 c oat flour
  2. 1 1/2 c all-purpose flour
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. 1 tsp salt
  6. 3 tsp cinnamon
  7. 2 eggs
  8. 2 egg whites (about 1/2 cup)
  9. 1/2 c 0% fat plain greek yogurt
  10. 1/2 c vegetable oil
  11. 1 c Truvia*
  12. 1 c sugar
  13. 3 tsp vanilla
  14. 2 c grated zucchini
  15. 3/4 c semi-sweet chocolate chips
  16. 1 c dried black currants
Instructions
  1. Grease two loaf pans and preheat your oven to 325F/160C.
  2. In a medium-sized bowl, mix together both flours, baking soda, baking powder, salt, and cinnamon. Set aside.
  3. In a large bowl, beat eggs, egg whites, yogurt, vanilla, oil, Truvia, and sugar together until thoroughly combined.
  4. Slowly add flour mixture, mixing as you go. Beat well.
  5. Add zucchini, and mix to evenly incorporate. Fold in currants and chocolate chips.
  6. Pour batter evenly into prepared pans.
  7. Bake for 45-60 minutes, or until golden brown and cracked on top.
Notes
  1. *Feel free to use sugar or your sugar substitute of choice, but be aware that this will affect nutritional information.
  2. Remember that this recipe makes two loaves-- I prefer it this way so that I can easily freeze one! It's a great treat to have in case of unexpected guests.
  3. Currants (both black and red) may be much harder to come by in the US than in Canada. An easy and delicious substitute would be raisins, dried goji berries, or whatever your dried fruit of choice may be!
Diary of a Formerly Fat Girl http://diaryofaformerlyfatgirl.com/

Black Currant & Chocolate Chip Zucchini Loaf - Diary of a Formerly Fat GirlThis loaf is also great if, like me, you have a surplus of zucchinis from your garden that you can’t possible eat before they go bad! Properly stored, it will keep fresh in the freezer for up to six months. Black Currant & Chocolate Chip Zucchini Loaf - Diary of a Formerly Fat Girl