This Healthy Chocolate Zucchini Bread is the best way to sneak veggies into a treat! With soft, moist chocolate goodness and a hint of zucchini, it’s a win for everyone.
I promise, no one will guess there’s zucchini in it! I love enjoying a slice with my coffee in the morning—it’s like dessert for breakfast, and who doesn’t love that? 😄
Key Ingredients & Substitutions
Zucchini: You’ll need about 1 medium zucchini, grated. It’s a fantastic way to add moisture without a lot of calories. If you don’t have zucchini, you can use carrots instead! Just make sure to grate them finely.
Whole Wheat Flour: This adds fiber to the bread. If you want a smoother texture, you can use all-purpose flour, but I recommend sticking with whole wheat for the health benefits. Almond flour is another gluten-free alternative, but it may change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder gives the bread its chocolatey flavor. You could use Dutch-processed cocoa for a different taste, but it may affect the rise due to the acidity differences.
Sweeteners: I use maple syrup for natural sweetness, but honey or agave syrup would work well too. If you’re looking for a low-calorie option, consider a sugar substitute like stevia or erythritol.
Chocolate Chips: I love adding dark chocolate chips for extra richness. If you want a healthier version, skip the chocolate chips or opt for a sugar-free variety. Nuts add a nice crunch, so feel free to leave them out if you prefer a nut-free bread.
Why Is Grating Zucchini So Important?
Grating zucchini is key for this recipe to ensure it cooks through properly and blends well with the batter. Here’s how to do it:
- Start by washing the zucchini to remove any dirt.
- Use a box grater or food processor to grate the zucchini. The smaller the pieces, the better they disperse throughout the bread.
- Don’t forget to squeeze out excess moisture using a clean kitchen towel or paper towels—too much moisture can make your bread soggy!
With this technique, your bread will come out light and moist, yet not too dense. Trust me, it makes a big difference! Enjoy baking!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup whole wheat flour
- ½ cup cocoa powder (unsweetened)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 2 large eggs
- ⅓ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- 2 tbsp coconut oil or olive oil, melted
- 1 tsp vanilla extract
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This healthy chocolate zucchini bread takes about 15 minutes to prepare, plus an additional 50-60 minutes to bake. So, you’re looking at around 1 hour and 15 minutes to have a delicious and wholesome loaf ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the bread bakes evenly. While it’s heating, you can prepare your loaf pan by greasing it or lining it with parchment paper to make removal easy later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Mixing these together will help distribute the leavening agents evenly throughout the flour.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs lightly. Then add in the maple syrup (or honey), unsweetened applesauce, melted coconut oil, and vanilla extract. Mix everything really well until it’s combined and looks smooth.
4. Combine Dry and Wet Mixtures:
Now, gently stir the dry mixture into the wet mixture. Mix just until combined—don’t overmix! This will help keep your bread light and fluffy.
5. Fold in the Zucchini and Other Add-ins:
Carefully fold in the grated zucchini along with any chocolate chips and nuts if you’re using them. This will give your bread extra flavor and texture!
6. Transfer to the Loaf Pan:
Pour the batter into the prepared loaf pan. Use a spatula to smooth the top so it cooks evenly.
7. Bake the Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center—if it comes out mostly clean (a few moist crumbs are okay), it’s ready!
8. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. After that, carefully remove it from the pan and let it cool completely on a wire rack.
9. Enjoy!
Your healthy chocolate zucchini bread is now ready to enjoy! You can have it as a nutritious snack or as a satisfying breakfast treat. Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Happy baking!
FAQ About Healthy Chocolate Zucchini Bread
Can I Substitute the Eggs in This Recipe?
Yes! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg. This will keep your bread moist while making it vegan-friendly!
How Can I Store Leftover Zucchini Bread?
Store leftover 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 or wrap it tightly and freeze slices for up to 3 months.
Can I Grate Zucchini in Advance?
Absolutely! You can grate zucchini a day ahead of time. Just place the grated zucchini in a sealed container lined with paper towels to absorb excess moisture in the fridge until you’re ready to bake.
What Can I Use Instead of Whole Wheat Flour?
If you don’t have whole wheat flour, you can use all-purpose flour or a gluten-free flour blend. Note that the texture might vary slightly, but it will still taste delicious!
