This chocolate zucchini bread is a delicious treat that sneaks in some veggies! Made with cocoa powder and grated zucchini, it’s moist and chocolatey without being overly sweet.
Who knew zucchini could taste so good? I often make this bread for breakfast, and honestly, it’s a great way to feel a little less guilty about having dessert in the morning! 😄
It’s so easy to whip up too—I just mix the ingredients, pour it into a pan, and bake. Perfect for sharing, but I usually keep it all to myself! 🍞
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and a nutty flavor. If you need a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Just check that it has xanthan gum included!
Cocoa Powder: Unsweetened cocoa powder is key for that rich chocolate taste. If you want a little more flavor, try Dutch-processed cocoa. It provides a smoother taste, but the color will be darker.
Maple Syrup or Honey: Both sweeteners work well here! I often use maple syrup for its unique flavor. If you’re looking for a lower-calorie option, consider using agave syrup or stevia, but adjust the amount since they can be sweeter.
Greek Yogurt: This adds moisture and protein! If you’re dairy-free, use a coconut or almond yogurt, or even mashed banana for additional sweetness and moisture.
Zucchini: Freshly grated zucchini keeps the bread moist. Make sure to squeeze out excess moisture to prevent the bread from being soggy. You could use finely grated carrots as an alternative, which also brings a nice sweetness.
How Do I Get My Zucchini Bread to Turn Out Moist and Flavorful?
Moisture from zucchini is great, but too much can make the bread soggy. Here’s the trick: after grating the zucchini, wrap it in a clean kitchen towel and squeeze out the liquid. This helps concentrate the flavor without compromising the bread’s texture.
- Use medium to coarse grater for the zucchini for the best texture.
- Mix the ingredients gently without over-stirring to keep the bread light.
- Check for doneness before the time is up; every oven is slightly different.
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- Wet Ingredients:
- 2 large eggs
- ⅓ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Add-ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
- ¼ cup chopped nuts (walnuts or pecans, optional)
How Much Time Will You Need?
This delicious chocolate zucchini bread requires about 15 minutes of prep time and 50-60 minutes of baking. Once baked, it needs to cool for about 10 minutes in the pan, then rest on a rack until completely cool. So overall, you’re looking at about 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease a 9×5 inch loaf pan with a little oil or line it with parchment paper for easy removal later.
2. Mix Dry Ingredients:
In a large bowl, combine the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk these together until well mixed, making sure there are no lumps.
3. Combine Wet Ingredients:
In another bowl, crack the eggs and beat them a bit. Then add the maple syrup or honey, applesauce, Greek yogurt, and vanilla extract. Stir everything together until it’s nice and smooth—you want these ingredients to come together well.
4. Mix Wet and Dry Ingredients:
Now, pour the wet mixture into the bowl with the dry ingredients. Gently stir until they are just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Fold in Zucchini and Add-ins:
Next, fold in the grated zucchini, dark chocolate chips, and nuts (if you’re using them). Gently mix until everything is evenly distributed throughout the batter.
6. Pour and Spread:
Pour the batter into the prepared loaf pan, and use a spatula to spread it out evenly. Make sure it’s nice and flat on top so it bakes evenly.
7. Bake the Bread:
Place your loaf pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If you notice that the top is browning too quickly, you can cover it loosely with foil during the last few minutes of baking.
8. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This allows the flavors to settle and the bread to firm up a bit.
Enjoy your moist, chocolatey, and wholesome zucchini bread as a delightful breakfast or a healthy snack that everyone will love!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and squeeze out as much moisture as possible before adding it to the batter. This helps maintain the right texture in the bread.
How Can I Make This Recipe Vegan?
To make this zucchini bread vegan, substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg, let it sit until it thickens). You can use a plant-based yogurt or applesauce as well, and stick with maple syrup for a sweetener!
Can I Substitute Whole Wheat Flour with All-Purpose Flour?
Absolutely! You can replace whole wheat flour with an equal amount of all-purpose flour. The bread may be slightly lighter in texture, but it will still be delicious!
How Should I Store Leftover Zucchini Bread?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week or freeze slices for up to 3 months. Just thaw slices as needed!
