This healthy chocolate zucchini bread is a tasty treat that sneaks in some veggies! It’s moist, sweet, and packed with chocolatey goodness—perfect for breakfast or a snack.
I love how the zucchini makes it super soft without taking over the flavor. It’s my go-to for when I have extra zucchinis lying around. Who knew veggies could be so delicious? 😄
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and nutrients compared to all-purpose flour. If you’re gluten-free, you can substitute with almond flour or a gluten-free all-purpose blend. Just be aware that texture may slightly change.
Cocoa Powder: Unsweetened cocoa is essential for chocolate flavor. If you don’t have it, you can use carob powder for a different taste, but it will alter the flavor profile a bit.
Maple Syrup or Honey: Both options provide sweetness naturally. If you’re aiming for lower calories, consider using stevia or monk fruit sweetener instead. Just check the conversion amounts as they can vary!
Greek Yogurt: This adds moisture and protein. If you need a dairy-free option, try coconut yogurt or silken tofu blended until smooth.
Zucchini: It keeps the bread moist and is great for sneaking in vegetables. You can substitute grated carrots or apples if you don’t have zucchini on hand!
How Do You Prepare Zucchini for Baking?
Getting your zucchini ready is a key step for this recipe! To prevent excess moisture in your bread, here’s how to prep:
- Start with a medium zucchini; wash it well.
- Grate the zucchini using the large holes of a box grater.
- Once grated, place it in a clean kitchen towel or cheesecloth and squeeze out as much water as you can. This will help keep your bread from becoming soggy.
Taking this step will ensure that your chocolate zucchini bread is perfectly moist and not too dense. Enjoy baking! 🍞
Healthy Chocolate Zucchini Bread Recipe
Ingredients You’ll Need:
- Dry Ingredients:
- 1 ½ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- Wet Ingredients:
- 2 large eggs
- ⅓ cup maple syrup or honey
- ⅓ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 1 tsp vanilla extract
- Other Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and an additional 50-60 minutes for baking. You’ll need some extra time for cooling, so plan for around 1 hour and 15 minutes from start to finish before diving into that delicious slice of chocolate zucchini bread!
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. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later. If you’re using parchment, leave some overhang so you can lift the bread out easily.
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. Mixing the dry ingredients first helps evenly distribute the leaveners and spices throughout the flour.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs until well combined. Then, add in the maple syrup (or honey), unsweetened applesauce, Greek yogurt, and vanilla extract. Mix everything together until it’s smooth and creamy.
4. Combine Wet and Dry Ingredients:
Gently pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined; be careful not to overmix, as this can make the bread dense. It’s okay if there are a few lumps!
5. Fold in the Zucchini and Chocolate:
Now it’s time for the star of the show! Fold in the grated zucchini and optional chocolate chips, mixing just until they are incorporated. The zucchini will add moisture and some deliciousness!
6. Pour into the Loaf Pan:
Transfer the batter into your prepared loaf pan, using a spatula to spread it evenly. This helps make sure the bread has an even rise while baking.
7. Bake Your Bread:
Bake in the preheated oven for 50-60 minutes. Keep an eye on it, and about halfway through you can rotate the pan to ensure even baking. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once it’s fully cooled, slice and enjoy your delightful healthy chocolate zucchini bread!
Happy baking and enjoy this deliciously moist treat! 🍞🥳
FAQs for Healthy Chocolate Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute whole wheat flour with all-purpose flour for a lighter texture, or use gluten-free flour blends like almond or oat flour. Just note that this may alter the texture slightly, so adjustments might be needed if using gluten-free options.
How Do I Store Leftover Bread?
To keep your chocolate zucchini bread fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make This Recipe Vegan?
Absolutely! To make this recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and use a plant-based yogurt instead of Greek yogurt. You could also replace honey with agave syrup or maple syrup.
What’s the Best Way to Grate Zucchini?
Use the large holes of a box grater for quick and easy grating. After grating, be sure to squeeze out excess moisture using a clean kitchen towel to prevent your bread from becoming too wet.
Feel free to explore and enjoy this delightful recipe! 🍞✨
