Chocolate Zucchini Bread

Makes 1 loaf (8 servings)

Ingredients:

1 package Proteinfull Baking Velvety Chocolate Protein Cake Mix
3 large eggs
3 tablespoons oil or unsweetened applesauce
1/2 cup water
1 cup shredded zucchini

Instructions:

1. Preheat oven to 325°F (use an oven thermometer for best results). Line a loaf pan (8.5” x 4”) with parchment paper, then spray with non-stick cooking spray.
2. Combine cake mix with water, eggs, and oil (or applesauce). Mix just until no lumps remain.
3. Fold in zucchini.
4. Pour batter into pan.
5. Bake at 325°F for 48-52 minutes or until a toothpick inserted comes out clean.
6. Let cool and enjoy! Store refrigerated.

Nutrition (prepared with oil)
Serving: 1/8 recipe, Calories: 160, Fat: 9g, Chol: 83mg, Sodium: 249mg, Carbohydrates: 21.5g, Fiber: 6g, Sugar: 3g, Added Sugar: 1.5g, Erythritol: 10.5g, Protein: 11.5g, Net Carbs: 5g.

Nutrition (prepared with applesauce)
Serving: 1/8 recipe, Calories: 115, Fat: 3.5g, Chol: 83mg, Sodium: 249mg, Carbohydrates: 23g, Fiber: 6g, Sugar: 4g, Added Sugar: 1.5g, Erythritol: 10.5g, Protein: 11.5g, Net Carbs: 6g.

Let's get baking! Buy our Velvety Chocolate Protein Cake mix to make this Chocolate Zucchini Bread.