This healthy chocolate zucchini bread is a tasty treat that’s also good for you! Packed with shredded zucchini and cocoa, it has a rich chocolate flavor, and it’s super moist.
You’ll love how easy it is to whip up. I often make it for breakfast or a sweet snack. Plus, sneaking in veggies never felt so delicious. Who knew zucchini could be such a star? 😄
Ingredients & Substitutions
Whole Wheat Flour: Using whole wheat flour makes the bread healthier and adds more fiber. If you’re out, you can use all-purpose flour, but it may be less nutritious. I love the nutty flavor whole wheat adds!
Cocoa Powder: Unsweetened cocoa powder is key for rich chocolate flavor. You could substitute it with carob powder for a different twist, but it won’t taste quite the same. I find the flavor from unsweetened cocoa unbeatable!
Maple Syrup or Honey: Both sweeteners work great, but I lean toward maple syrup for its depth of flavor. If you need a vegan option, stick with maple syrup or agave nectar.
Coconut Oil: This adds moisture and richness. If you prefer, olive oil can work too, but it might alter the flavor slightly. Sometimes, I use melted butter instead when I want that buttery taste.
Zucchini: Fresh zucchini keeps the bread moist. If you don’t have zucchini, grated carrots can work as a substitute. You won’t taste them, but they still keep it moist!
How Can I Ensure My Zucchini Bread Is Moist and Not Overmixed?
To keep your bread moist, focus on how you mix the ingredients. When you add the dry ingredients to the wet ones, stir gently. Overmixing can lead to a tough, dense texture.
- Mix until just combined—it’s okay if you see some flour streaks!
- Incorporating the zucchini helps add moisture, so don’t skip it!
- Using ripe or overripe zucchini is beneficial since it’s filled with water, which will further enhance moisture.
Healthy Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups 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
- ¼ cup coconut oil, melted (or olive oil)
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup unsweetened applesauce
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
Time Needed:
This recipe takes about 15 minutes to prepare, plus 50–60 minutes to bake, and then you’ll want to let it cool for about 15 minutes. So, you’re looking at around 1 hour and 30 minutes total, from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This helps ensure that your zucchini bread bakes evenly. While it’s heating up, you can get everything else ready!
2. Prepare Your Loaf Pan:
Grease a 9×5-inch loaf pan or line it with parchment paper. If you’re using parchment paper, make sure to leave some overhang on the sides to help you lift the bread out easily later.
3. Mix the Dry Ingredients:
In a large bowl, sift together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. This ensures everything is evenly mixed and helps prevent clumps. Set this bowl aside while you mix the wet ingredients.
4. Combine the Wet Ingredients:
In another bowl, whisk together the eggs. Then, add in the maple syrup or honey, melted coconut oil (or olive oil), vanilla extract, and applesauce. Mix everything until it’s nice and combined.
5. Add the Zucchini:
Stir the grated zucchini into the wet mixture. Zucchini adds moisture and a boost of nutrients, so don’t skip this step!
6. Mix Dry and Wet Ingredients:
Gradually add your dry ingredients to the wet mixture. Stir just until combined—be careful not to overmix it! If you’re using dark chocolate chips, fold them in gently at this stage.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and spread it evenly. Place it in the oven and bake for 50–60 minutes. Keep an eye on it! The bread is done when a toothpick inserted into the center comes out clean.
8. Cool the Bread:
When the bread is done, let it cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps it stay moist and prevents it from getting soggy.
9. Slice and Enjoy:
Once it’s cool, slice your healthy chocolate zucchini bread and enjoy! It’s perfect for breakfast, a snack, or a dessert. Store any leftovers in an airtight container. Enjoy every delicious bite!
This recipe combines wholesome ingredients to satisfy your chocolate cravings while being healthy. Happy baking! 🎉
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes! While whole wheat flour is great for added fiber, you can substitute it with all-purpose flour or even almond flour for a gluten-free option. Just note that the texture may vary slightly.
How Do I Store Leftover Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to prolong freshness for about a week, or freeze it for up to 3 months. Just let it cool completely before wrapping it for freezing!
Can I Make This Bread Vegan?
Absolutely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg; let it sit for a few minutes to thicken). Maple syrup is already vegan, so you’re good to go!
What If I Don’t Have Zucchini on Hand?
If you’re out of zucchini, you can use grated carrots as a substitute. They will provide moisture and add a slight sweetness! You can also try using unsweetened pumpkin puree for a different flavor profile.
