Best Low Fat Chocolate Zucchini Bread Ever!

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

The title says it all-delicious, moist, & healthy!!

Ingredients Nutrition


  1. Preheat oven at 350°.
  2. Prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside.
  3. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, baking powder & cocoa.
  4. In another mixing bowl, combine zucchini, sour cream & egg white.
  5. Mix dry ingredients with wet ingredients just until moistened.
  6. Pour batter into prepared pan.
  7. Bake 60 minutes.


Most Helpful

I did not care for this recipe at all. I hated the taste and I thought it was way too heavy. I added 1/2 cup sour cream like other reviewers said and still ended up mixing with my hands. Maybe the taste is just a personal preference but I won't be making it again.

Taxi Mom July 11, 2008

Like the other reviewer, I found the batter way to dry as written. I could not get all the dry ingredients to incorporate. So I upped the FF sour cream to 1/2 cup and it barely came together. Is it possible an ingredient is missing from the recipe? But that being said-it was still delicious and moist and I will make it again with the additional sour cream. I also can not imagine it making 16 cupcakes unless they are incredibly small.

annroberts54 March 16, 2008

This turned out wonderful. My only problem was that when I mixed it all together it was still too dry so I added one small container of fat free vanilla yogurt. It turned out so moist, tastes like chocolate cake!! Thanks so much!!

morencie1218 October 09, 2007

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