This Healthy Chocolate Zucchini Bread is a fantastic treat that feels like dessert but is packed with goodness! It’s moist and chocolatey, thanks to the sneaky zucchini that adds moisture without a strong taste.
I love making this bread because it’s a great way to use up extra zucchini. Plus, it makes my kitchen smell like a bakery! You can enjoy a slice for breakfast or a snack, guilt-free! 🍞
Ingredients & Substitutions
Zucchini: Shredded zucchini is the star here, keeping the bread moist. If you can’t find zucchini, shredded carrots or apples could work as a substitute.
Whole Wheat Flour: This adds fiber and nutrients. If you want a lighter loaf, try using half all-purpose flour or gluten-free flour blends.
Cocoa Powder: Unsweetened cocoa is best to control sweetness. If you’re looking for a milder chocolate flavor, consider using Dutch-processed cocoa.
Coconut Sugar: It gives a lovely caramel flavor. If you prefer, brown sugar or maple sugar can be swapped in here without much change in taste.
Applesauce: This helps reduce fat without sacrificing moisture. Unsweetened yogurt or mashed banana can be a great alternative.
Dark Chocolate Chips: I like adding these for extra richness. If you want less sugar, you could skip them or choose a sugar-free variety.
How Do I Make Sure My Zucchini Bread Turns Out Moist?
To keep your zucchini bread moist, it’s all about managing water content from the zucchini. Here’s how to do it:
- Shred zucchini using the larger holes of a box grater. No need to peel it!
- After shredding, place the zucchini in a clean towel and squeeze out excess moisture—this prevents a soggy loaf.
- Incorporate wet ingredients with dry just until combined; overmixing can make the bread dense.
- Use room-temperature eggs and other wet ingredients for better blending.
Following these tips will lead you to a delightful, moist, and chocolaty zucchini bread every time! Enjoy! 🍞
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 3/4 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 3/4 cup coconut sugar or brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup olive oil or melted coconut oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips or chopped dark chocolate (optional)
- 1/4 cup milk (dairy or plant-based, as needed)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 50-60 minutes for baking. Allow an additional 10 minutes for cooling in the pan and a few minutes on a wire rack. Overall, you’ll have your delicious zucchini bread ready in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier later on.
2. Mix the Dry Ingredients:
In a large bowl, combine the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together until everything is well blended.
3. Prepare the Wet Ingredients:
In another bowl, beat the eggs until they are light and frothy. Then add the coconut sugar, applesauce, olive oil, and vanilla extract. Mix well until everything is nicely combined.
4. Combine Wet and Dry Mixtures:
Now, add the wet ingredients into the bowl with the dry ingredients. Stir gently. Be careful not to overmix! Just combine until you see no dry flour remaining.
5. Add Zucchini and Chocolate Chips:
Gently fold the shredded zucchini and chocolate chips into the batter. This gives it a lovely texture and a touch of sweetness from the chocolate.
6. Adjust the Consistency:
If your batter feels too thick, add the milk a tablespoon at a time until it reaches a nice, moist consistency that is easy to scoop into the pan.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake it in the preheated oven for 50-60 minutes. Check on it by inserting a toothpick into the center; if it comes out clean, it’s done!
8. Cool the Bread:
Once baked, allow the bread to cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely before slicing. This helps it set and makes slicing easier!
Enjoy your healthy, moist, and chocolatey zucchini bread as a delightful treat for breakfast, snack, or dessert! 🍞
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Absolutely! If using frozen zucchini, make sure to thaw it first and drain any excess moisture. Squeeze it out using a clean kitchen towel to avoid a soggy batter.
How Can I Make This Recipe Gluten-Free?
You can easily make this zucchini bread gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Just be sure to check that it contains a binding agent like xanthan gum for the best results!
How Should I Store Leftovers?
Store any leftover zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months.
Can I Add Nuts or Other Mix-ins?
Yes! Feel free to mix in a half cup of walnuts or pecans for added crunch, or even swap in some dried fruit like raisins or cranberries for a different flavor profile.
