Lightened Up Chocolate Chip Zucchini Bread

• 1-2/3 cup Whole Wheat Pastry Flour
• 1/3 cups Unsweetened Cocoa Powder
• 1/2 teaspoons Espresso Powder
• 1/2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1/2 teaspoons Baking Powder
• 4 whole Egg Whites
• 2 teaspoons Stevia
• 1/2 cups Brown Sugar
• 1/2 cups Greek Yogurt, Plain
• 1/4 cups Coconut Or Vegetable Oil
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Coconut Milk Unsweetened From Carton Or Milk (only If Needed)
• 2 cups Shredded, Unpeeled Zucchini, Gently Drained And Patted Dry
• 1/4 cups Mini Chocolate Chips

1. Preheat oven to 350 F.
2. Spray one standard (9x5) loaf pan or 3 mini loaf pans with cooking spray. Set pans aside.
3. In a medium sized bowl add flour, cocoa powder, espresso powder, baking powder, baking soda and salt; mix until combined. Set aside.
4. In a large bowl, whisk together egg whites, stevia, brown sugar, yogurt, coconut oil and vanilla extract. Mix until combined.
5. Pour flour mixture into egg mixture, and carefully mix until incorporated but do not over mix. Fold in zucchini and chocolate chips.
6. Pour batter into prepared pan(s) and bake in the preheated oven for 50-60 minutes for large loaf or 30-35 minutes for mini loaves (my mini pans took 30 minutes). Test bread by inserting a toothpick into the center of a loaf. If the toothpick comes out clean, the bread is done.
7. Let bread cool in the pan for 10-15 minutes then take loaf out of pan and place on a wire rack to cool completely.
8. NOTE: If batter is too thick, add the 2 tablespoons of coconut milk or milk.

whole wheat pastry flour, cocoa, espresso powder, baking powder, baking soda, salt, baking powder, egg whites, stevia, brown sugar, greek yogurt, ubc, vanilla, coconut milk, zucchini, ubc

Taken from tastykitchen.com/recipes/breads/lightened-up-chocolate-chip-zucchini-bread/ (may not work)