This Healthy Chocolate Zucchini Bread is a tasty treat that sneaks in some veggies! With fine cocoa and shredded zucchini, it’s moist, rich, and oh-so-chocolatey.
Plus, it’s a great way to trick kids (and maybe even adults) into eating veggies without them even knowing! I love to have a slice with my morning coffee—it’s like dessert for breakfast!
Key Ingredients & Substitutions
Whole Wheat Flour: This flour gives the bread a nice texture and added fiber. If you need a gluten-free option, try using almond flour or a gluten-free blend. Just note that this can change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder gives that rich chocolate flavor. If you’re looking for a milder taste, you can use Dutch-processed cocoa. It’s a bit smoother, but still cocoa!
Coconut Sugar: Coconut sugar adds a subtle sweetness with a caramel undertone. You can swap it with brown sugar for a similar flavor. If you prefer a sugar-free option, consider using a sugar substitute like monk fruit sweetener.
Greek Yogurt: This helps keep the bread moist and adds protein. Unsweetened applesauce works well too, and it will add extra sweetness without the fat!
Zucchini: Fresh zucchini is essential for moisture! If zucchini is unavailable, you can use grated carrots instead. They will also add moisture and a hint of sweetness.
How Do I Ensure My Zucchini Bread is Moist and Flavorful?
The secret to a moist zucchini bread lies in how you handle the zucchini and the batter. Make sure to grate the zucchini finely and squeeze out any excess moisture if it seems extra wet. This way, you balance moisture in the bread without making it soggy.
- After grating, place the zucchini in a clean dish towel or paper towels and squeeze gently to remove liquid.
- When mixing ingredients, don’t overmix! Stir just until combined for a tender texture.
- Let the batter sit for a few minutes before pouring it into the pan. This allows the whole wheat flour to absorb moisture and make the bread fluffier.
Following these tips will help you create a delicious and moist Healthy Chocolate Zucchini Bread every time! Enjoy making it!
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ⅓ cup plain Greek yogurt or unsweetened applesauce
- ⅓ cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated zucchini (about 1 medium zucchini)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
- ¼ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious Healthy Chocolate Zucchini Bread takes about 15 minutes to prepare, followed by 50-60 minutes of baking time. After that, let it cool for about 10 minutes in the pan. Overall, it’s a quick and easy treat to make!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, get your 9×5-inch loaf pan ready—grease it well or line it with parchment paper to make removing the bread easier later!
2. Mixing the Dry Ingredients:
In a large bowl, combine the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Give it a good whisk until everything is well blended. This helps to evenly distribute the leavening agents so your bread rises beautifully!
3. Whisking Together the Wet Ingredients:
In another bowl, crack the eggs and beat them until they’re just mixed. Add in the coconut sugar, Greek yogurt (or applesauce), melted coconut oil, and vanilla extract. Mix until everything is smoothly combined.
4. Bringing It All Together:
Gently stir the wet mixture into the dry ingredients. Be careful not to overmix—stop as soon as you see no dry patches! This technique helps keep your bread tender.
5. Adding the Zucchini and Extras:
Now it’s time to fold in the star ingredient: finely grated zucchini! If you’re using them, toss in the chocolate chips and nuts too. Fold carefully until evenly distributed throughout the batter.
6. Pouring and Baking:
Pour your batter into the prepared loaf pan and spread it out evenly. Pop it into your preheated oven and bake for 50-60 minutes. Keep an eye on it—the bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
7. Cooling and Serving:
Once baked, remove the loaf from the oven. Let it cool in the pan for about 10 minutes—this helps it firm up a bit. Then, gently transfer it to a wire rack to cool completely before slicing. It’s best served at room temperature!
Enjoy your Healthy Chocolate Zucchini Bread as a fun breakfast treat or a nourishing snack throughout the day. Don’t forget to store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge for a week!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use a Different Type of Flour?
Absolutely! While whole wheat flour gives added fiber, you can substitute it with all-purpose flour if you prefer. For a gluten-free version, try almond flour or a gluten-free all-purpose blend. Just be aware that this may change the texture a bit.
Can I Omit the Eggs?
If you’re looking for an egg-free option, you can use flax eggs as a substitute! To make one flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to your wet ingredients.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months. Just wrap them tightly to prevent freezer burn!
Can I Add Other Mix-Ins?
Definitely! Feel free to customize your bread by adding nuts, seeds, or dried fruits. Just keep in mind that adding extra ingredients may slightly alter the baking time, so start checking for doneness a few minutes early!
