This Healthy Chocolate Zucchini Bread is a delicious blend of chocolate and veggies! It’s moist, rich, and sweetened with just the right amount of natural sugar.
Who knew sneaking in some veggies could taste so good? I love enjoying a slice with my morning coffee—it feels like a treat without the guilt! ☕️
Key Ingredients & Substitutions
Whole Wheat Flour: This gives the bread more fiber than all-purpose flour. If you need it gluten-free, try a gluten-free flour blend instead. Always check for a 1:1 substitute.
Cocoa Powder: Unsweetened cocoa is perfect for this recipe. If you’re looking for a lighter option, you can use carob powder, which has a milder taste.
Maple Syrup or Honey: Both sweeteners work well, but if you’re avoiding sugar, try using agave syrup or stevia, adjusting the amount to taste.
Greek Yogurt: This adds moisture and protein. You could substitute it with a dairy-free yogurt if needed, or use extra applesauce for a lower-fat option.
Zucchini: Grated zucchini is key for moisture. If you don’t have zucchini, mashed bananas or apples can add moisture but will change the flavor.
How Do I Ensure My Zucchini Bread is Moist and Not Soggy?
The key to achieving the perfect balance is in how you handle the zucchini. After grating, squeeze out excess moisture using a clean kitchen towel or paper towel. This will prevent your bread from being too wet and help it rise better.
- Grate the zucchini, then bundle it in a towel and twist to squeeze out extra liquid.
- Use a light hand when mixing, especially once you add the zucchini. This keeps the bread tender.
- If your batter seems too wet after adding zucchini, don’t worry—just bake a little longer. Check with a toothpick.
Remember, every oven is different. Keep an eye on it—once the top looks firm and a toothpick comes out mostly clean, it’s time to cool! Enjoy your baking! 🍞
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- ½ cup pure maple syrup or honey
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
Additional Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
- ¼ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 45-55 minutes to bake, plus an additional 15 minutes to cool. In less than an hour and a half, you’ll have a delicious, healthy treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, you can prepare your loaf pan by greasing it or lining it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon. This will help ensure everything is evenly combined.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs together with the maple syrup (or honey), applesauce, Greek yogurt, and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients into the bowl with the wet ingredients, stirring gently until just combined. Don’t overmix—this helps keep the bread tender!
5. Add the Zucchini and Mix-Ins:
Fold in the grated zucchini. If you’re using dark chocolate chips and nuts, gently mix those in as well to distribute them evenly throughout the batter.
6. Pour the Batter into the Pan:
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 45-55 minutes. To check if it’s done, insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
8. Cool Before Slicing:
After baking, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. This step is important as it helps achieve the right texture.
9. Slice and Enjoy:
Once your bread is fully cooled, slice it up, serve it on a plate, and enjoy it as a fantastic snack or a wholesome breakfast treat. Yum!
Enjoy this moist, chocolatey bread that’s loaded with nutrients and has a hint of sweetness—perfect for any time of day!
FAQ About Healthy Chocolate Zucchini Bread
Can I Use a Different Type of Flour?
Yes! While whole wheat flour offers great nutrition, you can substitute it with all-purpose flour or a gluten-free flour blend. If using gluten-free flour, check that it’s a 1:1 substitute for the best results.
How Do I Store Leftover Zucchini Bread?
Store 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 in the fridge overnight before eating!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Chopped walnuts or pecans can add a nice crunch. You can also mix in dried fruits like raisins or cranberries for added sweetness. Just remember to adjust the amount of zucchini slightly if you add a lot of mix-ins!
Is it Necessary to Squeeze Excess Moisture from the Zucchini?
Yes, squeezing out excess moisture is important! This ensures your bread doesn’t turn out too wet and helps it rise properly. Use a clean kitchen towel or paper towels to remove the moisture after grating the zucchini.
