This Healthy Chocolate Zucchini Bread is a fun way to enjoy a sweet treat without the guilt! Packed with chocolatey goodness and veggies, it’s moist and delicious.
You won’t believe there’s zucchini hidden inside. It’s like a sneaky little health boost! I love having a slice with my morning coffee—it makes me feel like I’m treating myself while still being good.
Key Ingredients & Substitutions
Whole Wheat Flour: This gives your bread a great texture and adds fiber. If you’re gluten-free, you can use a 1:1 gluten-free flour blend instead.
Cocoa Powder: Unsweetened cocoa powder is essential for that rich chocolate flavor. Use Dutch-process cocoa if you prefer a mellower taste.
Coconut Sugar: This is a less processed sugar option, but you can substitute brown sugar or even a sugar alternative like monk fruit for lower calories.
Greek Yogurt: Greek yogurt adds moisture and protein. If you’re dairy-free, opt for unsweetened almond yogurt or coconut yogurt.
Zucchini: Essential for moisture in the bread; be sure to squeeze out the excess water. No zucchini? Try shredded carrots for a similar moisture effect.
How Do I Properly Measure and Prepare Zucchini?
Getting the zucchini just right is key to the texture of your bread. First, choose a medium zucchini and wash it well. Grate it using a box grater, then place the shredded zucchini in a clean kitchen towel and twist it to squeeze out as much moisture as possible.
This step prevents the bread from becoming soggy. The key is to get it to the point where it’s damp but not dripping wet. It may seem like a hassle, but trust me—it makes a big difference!
After prepping the zucchini, it’s ready to be mixed in with your wet ingredients before the dry ones. This ensures even distribution throughout the batter, leading to a delicious moist loaf!
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup maple syrup
- 1/3 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup Greek yogurt or plain yogurt
Add-Ins:
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1/2 cup dark chocolate chips or chopped dark chocolate (optional)
How Much Time Will You Need?
This delightful chocolate zucchini bread takes about 15 minutes to prepare and around 50-60 minutes to bake. Plus, let it cool for a bit before slicing. In total, you’re looking at about an hour and a half from start to finish, but it’s totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper to make removing the bread easier once it’s baked.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Make sure everything is well combined to ensure even flavor throughout the bread.
3. Prepare the Wet Ingredients:
In another bowl, mix together the coconut sugar (or brown sugar), maple syrup, applesauce, eggs, vanilla extract, and Greek yogurt. Use a whisk or electric mixer to blend until it’s smooth and creamy.
4. Combine the Mixtures:
Now, pour the wet ingredient mixture into the bowl with the dry ingredients. Gently stir until everything is just combined. Be careful not to overmix; a few lumps are okay!
5. Fold in the Zucchini and Chocolate:
Next, fold in the shredded zucchini and the dark chocolate chips if you’re using them. This adds a delicious surprise of chocolatey goodness to your bread!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Then, pop it into the oven and bake for 50-60 minutes. Check the doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
7. Cool and Slice:
Once done, take the bread out of the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This will help ensure clean slices and keep the bread from becoming mushy.
Enjoy your Healthy Chocolate Zucchini Bread as a nutritious snack or dessert! It’s a lovely treat that’s both satisfying and good for you!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Gluten-Free Flour in This Recipe?
Absolutely! You can substitute the whole wheat flour with a 1:1 gluten-free flour blend. This will keep the texture similar while accommodating gluten sensitivities.
What If I Don’t Have Coconut Sugar?
No worries! You can use brown sugar as a substitute with the same measurement. For a lower-calorie option, consider using a sugar alternative like monk fruit sweetener, but make sure to check the equivalent conversion as it may vary.
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 or foil and refrigerate for up to a week, or freeze for up to 3 months. Just remember to let it thaw completely before enjoying!
Can I Add Nuts to This Recipe?
Definitely! Chopped walnuts or pecans add a nice crunch and extra nutrients. Just fold them in with the zucchini and chocolate chips. About 1/2 cup should do the trick without overpowering the chocolate flavor.
