This Healthy Chocolate Zucchini Bread is moist and delicious! You won’t believe it has hidden veggies inside. It’s chocolatey, sweet, and a great way to sneak in some greens.
If you’re like me, you’ll be tempted to have a slice (or two) for breakfast. Pair it with a cup of coffee, and you’re set for the day! Who knew veggies could be so tasty? 🌱🍫
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber to your bread and makes it healthier. If you need a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just adjust the liquid as needed since these flours can absorb moisture differently.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor without added sugar. If you’re looking for a lighter option, try using Dutch-processed cocoa for a milder taste, but remember it won’t have the same health benefits as natural cocoa.
Maple Syrup or Honey: Both sweeteners add moisture and sweetness. Maple syrup is a vegan option, while honey is nice if you’re okay with animal products. You could also use agave nectar or coconut sugar as alternatives, but adjust the amounts to taste.
Grated Zucchini: This is the secret ingredient! Fresh zucchini keeps the bread moist. If zucchini isn’t available, you could replace it with grated carrots or apples for a different spin.
Dark Chocolate Chips: Chocolate chips provide an extra chocolaty kick! If you’re avoiding sugar, try using sugar-free chocolate chips or carob chips for a unique flavor.
How Can I Bake the Perfect Zucchini Bread?
The key to a great zucchini bread is properly preparing the zucchini and mixing the batter carefully. Here’s how:
- Grate the zucchini using the large holes of a box grater. There’s no need to peel it.
- After grating, place the zucchini in a clean kitchen towel and squeeze out excess moisture to prevent a soggy loaf.
- When mixing, combine the wet and dry ingredients gently. Overmixing can lead to a tough texture. Be sure to leave some lumps!
- Check for doneness with a toothpick; it should come out mostly clean, with a few moist crumbs, not wet batter.
- Let the bread cool before slicing. This helps improve its texture and flavor.
Happy baking! Your kitchen is about to smell amazing!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
Wet Ingredients:
- 2 large eggs
- ½ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- ¼ cup olive oil or melted coconut oil
- 1 tsp vanilla extract
Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
- ¼ cup chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and around 50-60 minutes to bake. After baking, allow an additional 10 minutes to cool in the pan, plus time for it to cool completely if you want to slice it neatly. So, plan for about 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 will ensure it’s hot and ready for your bread. Lightly grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This will help evenly distribute all the dry ingredients before adding the wet ones.
3. Mix Wet Ingredients:
In a separate bowl, beat the two large eggs. Add the maple syrup (or honey), unsweetened applesauce, olive oil (or coconut oil), and vanilla extract to the eggs. Mix well until everything is combined and smooth.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix; it’s okay if a few lumps remain!
5. Fold in Zucchini and Chocolate:
Now, fold in the grated zucchini and dark chocolate chips (and nuts, if using). This adds moisture and delicious chocolate flavor to your bread.
6. Pour and Smooth:
Transfer the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake:
Put the loaf pan in the oven and bake for about 50-60 minutes. It’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool:
Once baked, remove the bread from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This will help it firm up and makes slicing easier!
9. Enjoy:
Once cooled, slice your delicious healthy chocolate zucchini bread. Enjoy it as a snack, for breakfast, or even dessert—it’s so delicious you might find yourself coming back for seconds!
Frequently Asked Questions
Can I Use Different Sweeteners in This Recipe?
Absolutely! You can substitute maple syrup with any liquid sweetener like honey or agave syrup. If you prefer granulated sweeteners, use 1/3 cup of coconut sugar or brown sugar but consider adding a splash more liquid to keep the bread moist.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, you can use grated carrots or apples. Both options will maintain moisture, but the flavor will be slightly different. Just make sure to grate them finely!
How Should I Store Leftover Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze the bread in a freezer bag or container. It will keep well for up to 2 months; just thaw at room temperature or warm in the microwave when ready to eat.
Can I Make This Recipe Vegan?
Yes! You can replace the two eggs with flax eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons water, let it sit for 5 minutes until it thickens) or 1/2 cup unsweetened applesauce for added moisture without eggs!
