Chocolate Zucchini Bread
Makes 1 loaf (8 servings)
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
- 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.
- Combine cake mix with water, eggs, and oil (or applesauce). Mix just until no lumps remain.
- Fold in zucchini.
- Pour batter into pan.
- Bake at 325°F for 48-52 minutes or until a toothpick inserted comes out clean.
- 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.