This Healthy Chocolate Zucchini Bread is a moist and tasty treat that feels like dessert but stays on the healthier side. It’s made with shredded zucchini, cocoa powder, and sweetened naturally!
Using zucchini in this bread keeps it super moist—who knew veggies could be so delicious? I love serving it warm with a little bit of peanut butter. Yum! 😍
Key Ingredients & Substitutions
Shredded Zucchini: This is the star ingredient that keeps the bread moist. One medium zucchini usually yields about 1 ½ cups of shredded zucchini. If zucchini isn’t available, you can substitute with finely grated carrots for a different yet tasty flavor.
Whole Wheat Flour: Whole wheat flour adds a nutty flavor and increases fiber content. If you’re looking for a gluten-free option, almond flour or a gluten-free all-purpose flour blend can work well.
Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate flavor. If you’re out, you can substitute with dark chocolate cocoa or even a carob powder for a different twist.
Sweeteners: Maple syrup and honey are great natural sweeteners here, but you can use agave syrup or even coconut sugar if preferred. Just remember it might affect the sweetness level slightly.
What’s the Best Way to Prepare Zucchini for Bread?
Preparing the zucchini right is crucial for this recipe! To get rid of excess moisture (since too much can make the bread soggy), follow these steps:
- Use a box grater or food processor to shred the zucchini.
- Once shredded, place it in a clean kitchen towel and twist to squeeze out the liquid—aim for removing as much as you can without losing all the moisture.
This will keep your Healthy Chocolate Zucchini Bread perfectly moist without being too wet. Plus, it’s a great way to sneak in those extra veggies!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
For the Wet Ingredients:
- 2 large eggs
- ½ cup maple syrup or honey
- ¼ cup unsweetened applesauce
- ⅓ cup plain Greek yogurt or plant-based yogurt
- 2 tsp vanilla extract
Optional Mix-Ins:
- ½ cup dark chocolate chips or chopped dark chocolate
- ¼ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 50-60 minutes to bake. Plus, there’s a little extra time to let it cool before slicing—so plan for about 1 hour and 15 minutes total. Just enough time to get excited about a yummy, healthy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your bread bakes evenly. While that’s warming up, prepare your loaf pan by greasing it lightly or lining it with parchment paper.
2. Prepare the Zucchini:
Grab that medium zucchini and shred it using a box grater or a food processor. Once you’ve got those lovely shreds, use a clean kitchen towel or paper towel to squeeze out the excess moisture. This step is crucial for a perfect loaf!
3. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Combining these early on makes it easier to mix into the wet ingredients later.
4. Combine the Wet Ingredients:
In a large mixing bowl, beat the two eggs. Then add your maple syrup (or honey), unsweetened applesauce, Greek yogurt, and vanilla extract. Mix it all together until it’s nice and smooth.
5. Add the Zucchini:
Fold in the shredded zucchini into the wet mixture gently. This is where the moisture comes from, so make sure it’s evenly distributed!
6. Combine the Mixtures:
Gradually add the dry ingredients to your wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are perfectly okay!
7. Add Chocolate and Nuts:
If you’re feeling fancy, fold in the dark chocolate chips and chopped nuts now to make it even more delicious. If you’re not a fan or want to keep it lighter, feel free to skip this step.
8. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth out the top. Pop it in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
9. Cool Down:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This will make slicing a whole lot easier!
10. Enjoy Your Creation!
Once cooled, slice yourself a piece and enjoy your Healthy Chocolate Zucchini Bread as a tasty snack or a delightful breakfast option. It’s both delicious and nutritious. Happy baking!
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the batter. This will help maintain the right texture in your bread.
How Can I Store Leftover Zucchini Bread?
You can store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw it overnight in the fridge before enjoying!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds! Mix 1 tablespoon of either with 2.5 tablespoons of water, and let it sit for a few minutes to thicken before adding it to the batter. Alternatively, ¼ cup of unsweetened applesauce can also work as a substitute for each egg.
Can I Make This Bread Gluten-Free?
Absolutely! Substitute the whole wheat flour with a 1:1 gluten-free all-purpose flour blend. Just be sure it contains a binding agent, like xanthan gum, for the best texture in your bread.
