This Healthy Chocolate Zucchini Bread is a delicious treat packed with nutty flavors and hidden veggies! It’s moist, chocolatey, and perfect for breakfast or snack time.
Who knew sneaking in some zucchini could taste so good? I love to enjoy it warm with a little butter. You’ll be reaching for seconds before you know it! 😋
Key Ingredients & Substitutions
Whole Wheat Flour: This gives your bread a hearty base and adds fiber. If you don’t have whole wheat, you can use all-purpose flour or a gluten-free blend for a lighter option.
Cocoa Powder: Unsweetened cocoa adds richness and chocolate flavor. For a deeper taste, try Dutch-process cocoa, but you’ll need to balance acidity since it’s less acidic than regular cocoa.
Maple Syrup or Honey: Both serve as natural sweeteners. Maple syrup provides a lighter flavor, while honey adds a bit more depth. If you need it vegan, go with maple syrup!
Greek Yogurt: This keeps the bread moist while adding protein. If you’re looking for a dairy-free alternative, use coconut yogurt or a nut-based yogurt.
Grated Zucchini: Zucchini adds moisture and nutrition! Make sure to squeeze out excess water to prevent a soggy loaf. If zucchini isn’t available, you can use grated carrots or apples.
How Can I Ensure My Zucchini Bread is Moist and Fluffy?
One key to a moist and fluffy zucchini bread is properly measuring ingredients and not overmixing. Follow these simple steps:
- Before measuring flour, fluff it up in the bag. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife.
- Mix wet and dry ingredients until just combined. A few lumps are okay—overmixing can lead to a dense texture.
- Squeeze out excess moisture from grated zucchini. It helps keep your bread from getting too wet.
- Don’t skip the cooling step! Let it cool in the pan for a bit before transferring to a wire rack for even cooling.
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 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
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek 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)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 50-60 minutes for baking. After it’s done baking, allow another 10 minutes for cooling in the pan before transferring it to a wire rack. In total, you’re looking at about 1 hour and 15 minutes before you can dig in!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Make sure everything is well combined for an even texture in your bread.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Add in the maple syrup (or honey), unsweetened applesauce, Greek yogurt, and vanilla extract. Mix everything together until smooth and blended.
4. Combine Wet and Dry Ingredients:
Gradually pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini until it is evenly distributed. If you’re using chocolate chips and nuts, gently fold those in as well.
6. Pour and Bake:
Pour the batter into the prepared loaf pan, spreading it evenly. Place the pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the bread—if it comes out clean or with just a few moist crumbs, it’s done!
7. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the bread to a wire rack to cool completely. This helps keep it moist and fluffy!
8. Slice and Enjoy!
Once it’s completely cool, slice the bread and enjoy! Store leftovers wrapped tightly at room temperature for up to 3 days, or refrigerate for up to a week.
Your healthy, moist, and chocolatey zucchini bread is ready to be enjoyed! Happy baking!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can swap whole wheat flour for all-purpose flour, or try a gluten-free blend if needed. Just be mindful that it might slightly change the texture of the bread.
How Do I Store Leftover Bread?
Store any leftover zucchini bread tightly wrapped at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, it freezes well—just slice it before freezing for easy portions!
Can I Add Other Ingredients?
Absolutely! Feel free to add other mix-ins like dried fruit, shredded coconut, or different nuts. Just keep in mind that adding too many extras might affect the moisture balance, so adjust by reducing zucchini or liquid slightly.
Can I Make This Recipe Dairy-Free?
Yes! To make the bread dairy-free, simply replace the Greek yogurt with a dairy-free yogurt alternative, or you can use an extra ¼ cup of applesauce instead.
