This Healthy Chocolate Zucchini Bread is a moist and chocolatey treat that’s secretly good for you! Made with fresh zucchini, it packs in veggies while satisfying your sweet tooth.
Honestly, who knew veggies could taste so good in a dessert? I love sneaking this into my breakfast, saying it’s a “justifiable” way to start my day with chocolate. 🍫
It’s super easy to whip up, and the smell baking in the oven is simply blissful. Enjoy it warm with a little peanut butter spread on top—pure happiness!
Key Ingredients & Substitutions
Whole Wheat Flour: I love using whole wheat flour for its extra fiber. If you’re looking for a gluten-free version, almond flour or a gluten-free baking blend can work here, but the texture may vary.
Cocoa Powder: Unsweetened cocoa powder gives great chocolate flavor. If you want a milder taste, Dutch-processed cocoa is another option, just check for quality.
Coconut Sugar: This adds a nice caramel flavor, but brown sugar is a straightforward substitute. If you’re trying to cut sugar, you can use maple syrup or honey, but decrease the liquid in your recipe a bit.
Zucchini: Fresh zucchini is key for moisture and nutrients. If zucchini is hard to find, grated carrots can be a nice alternative, adding sweetness without losing moisture.
Greek Yogurt: Offers protein and moisture. You can swap it with a dairy-free yogurt or even mashed banana to keep things vegan.
How Do You Get the Right Texture in Your Zucchini Bread?
The secret to great texture is all about how you prepare your zucchini. Be sure to grate it finely and squeeze out the excess moisture using a clean kitchen towel or paper towels. This prevents the bread from becoming too watery and helps it bake perfectly.
- Grate the zucchini right before using it to keep it fresh.
- Don’t skip squeezing out the moisture; it’s crucial for your bread’s structure!
Mix the batter gently—overmixing can lead to dense bread. It’s okay if a few lumps remain; that’s a good thing!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ¾ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt or a plant-based yogurt
- 1 teaspoon vanilla extract
- 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)
Time Needed:
This delicious bread requires about 15 minutes of prep time and around 50-60 minutes of baking. After baking, let it cool for about 15 minutes before slicing. In total, you’ll need about 1 hour and 30 minutes for the entire process, but most of that time is just waiting for it to bake.
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—preheat your oven to 350°F (175°C). Get your 9×5 inch loaf pan ready by greasing it or lining it with parchment paper.
2. Mix Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. This helps to evenly distribute the dry ingredients.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs and mix in the coconut sugar (or brown sugar) until well combined. Add in the applesauce, Greek yogurt, and vanilla extract. Stir everything until it’s nice and smooth.
4. Combine Wet and Dry Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix—some lumps are okay!
5. Add Zucchini and Optional Ingredients:
Now it’s time to fold in the grated zucchini. If you’re using chocolate chips and nuts, fold them in as well. This will give extra bursts of flavor!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
7. Bake the Bread:
Place the pan in the oven and bake for 50-60 minutes. Check if it’s done by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
8. Cool Down:
Once it’s baked, let the bread cool in the pan for about 15 minutes. Then, carefully turn it out onto a wire rack to cool completely before slicing.
9. Enjoy!
Your Healthy Chocolate Zucchini Bread is ready to be enjoyed! It’s perfect as a snack or breakfast treat. You won’t even notice the zucchini—just the delicious chocolate flavor!
This bread is not only moist and chocolaty but also filled with hidden goodness from zucchini and wholesome ingredients. Enjoy your baking!
Frequently Asked Questions (FAQ)
Can I Substitute the Eggs in This Recipe?
Yes, you can use a flax egg as a substitute! To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens before adding it to your wet ingredients.
How Can I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week or freeze it. Just wrap it well in plastic wrap and aluminum foil before freezing.
Can I Use Other Sweeteners Instead of Coconut Sugar?
Absolutely! Brown sugar is a great alternative. If you’re looking for a healthier option, you could also use maple syrup or honey, but reduce the liquid in the recipe slightly to balance the moisture.
Is This Recipe Suitable for Gluten-Free Diets?
Yes, to make this zucchini bread gluten-free, you can substitute the whole wheat flour with a gluten-free baking blend. Make sure the blend contains a binder like xanthan gum for the best texture!
