This healthy chocolate zucchini bread is a delicious way to sneak in some veggies! It’s moist, rich in chocolatey flavor, and has the added bonus of being lower in sugar.
I love making this when I have extra zucchini lying around. It’s a great snack or breakfast treat, and I won’t judge if you slather on some nut butter! 😉
Key Ingredients & Substitutions
Whole Wheat Flour: This gives the bread a hearty texture and adds fiber. If you need a gluten-free option, try almond flour or a gluten-free flour blend, though note that the texture may vary slightly.
Cocoa Powder: Quality cocoa adds deep chocolate flavor. You can use Dutch-processed cocoa for a smoother taste. If you want a lighter option, try carob powder, but the flavor will change.
Maple Syrup or Honey: Both are great natural sweeteners. If you’re looking to reduce sugar, you can replace some with mashed banana or use a sugar substitute like stevia, adjusting the quantity accordingly.
Greek Yogurt: This adds moisture and a bit of tang. If you’re dairy-free, substitute with almond yogurt or applesauce for a similar effect.
Zucchini: Fresh zucchini is key for moistness. If you don’t have zucchini, finely grated carrots can work in a pinch, though they have a different flavor.
How Do You Get the Zucchini Just Right?
Getting your zucchini perfect is crucial for a moist loaf. Start by choosing a medium-sized zucchini. Grate it using the large holes of a box grater. To avoid extra moisture, gently squeeze the grated zucchini in a clean kitchen towel to remove some water. Don’t worry about peeling it—just wash it well!
- Grate the zucchini and let it drain while you prepare the batter.
- Give it a gentle squeeze after grating to release some of the excess moisture.
- This keeps your bread from becoming too soggy while baking.
Now you’re all set to make this delicious and healthy chocolate zucchini bread! Enjoy a slice (or two) guilt-free.
Healthy Chocolate Zucchini Bread Recipe
Ingredients:
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup mini dark chocolate chips (optional)
- ¼ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 50-60 minutes for baking. In total, plan for approximately 1 hour and 15 minutes, plus some extra time to cool before slicing. It’s a quick and satisfying recipe!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by warming up your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with a little oil or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. This helps ensure that everything is evenly mixed and ready for the wet ingredients.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs. Then add the maple syrup or honey, unsweetened applesauce, Greek yogurt, and vanilla extract. Mix everything together nicely until it’s well combined.
4. Combine Dry and Wet Mixtures:
Now, stir the dry ingredients into the wet ingredients just until combined. Don’t overmix—it’s okay if there are a few lumps!
5. Fold in the Good Stuff:
Gently fold in the grated zucchini, dark chocolate chips, and nuts if you’re using them. This adds moisture and a lovely chocolatey taste!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top to make it even. It looks nicer that way, plus it helps it bake evenly.
7. Bake Away:
Place your loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
8. Cooling Time:
Once done, take it out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps it firm up for slicing!
9. Slice and Enjoy:
Once cooled, slice your healthy chocolate zucchini bread and enjoy! If you have leftovers, wrap them tightly and store them at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe strikes a perfect balance of moistness and rich chocolate flavor while incorporating healthy ingredients. Enjoy your guilt-free treat!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Regular Flour Instead of Whole Wheat Flour?
Absolutely! You can substitute all-purpose flour for whole wheat flour if you prefer. Just be aware that the texture and nutritional profile may differ slightly, and the bread may not be as hearty.
How Do I Store Leftover Zucchini Bread?
Store any leftover chocolate zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week. You can also freeze slices wrapped tightly for up to 3 months—just thaw before enjoying!
Can I Make This Recipe Vegan?
Yes! To make this zucchini bread vegan, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based yogurt. Maple syrup is already vegan, so you’re good to go!
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt, you can use regular plain yogurt, cottage cheese, or even silken tofu blended until smooth for a dairy-free option. Applesauce can also be used for added moisture if you want to skip the yogurt entirely.
