This healthy chocolate zucchini bread is a delightful treat you can feel good about! Made with fresh zucchini and rich cocoa, it stays moist and chocolatey without the extra guilt.
Who knew sneaking veggies could taste so great? I love having a slice for breakfast, and it’s a perfect snack too. Plus, your friends won’t even know there’s zucchini in it! 🍞
Key Ingredients & Substitutions
Whole Wheat Flour: This adds more fiber than all-purpose flour. For a gluten-free option, try almond flour or a gluten-free all-purpose blend.
Cocoa Powder: Unsweetened cocoa gives a rich chocolate flavor. If you want a sweeter taste, you might use Dutch-processed cocoa, but it may alter the color slightly.
Coconut Sugar/Brown Sugar: Both provide sweetness. Coconut sugar has a lower glycemic index. You can replace it with maple syrup, but reduce the milk in the recipe to keep the consistency right.
Greek Yogurt: This keeps the bread moist and adds protein. If you’re dairy-free, unsweetened almond yogurt is a great substitute.
Zucchini: Make sure to squeeze out excess moisture for the best texture. You can swap with carrots or applesauce for different flavors.
How Do I Make Sure My Zucchini Bread is Moist?
Moisture is key in zucchini bread to keep it soft and delicious. Here are some tips:
- Ensure to squeeze out excess moisture from the grated zucchini. It’s critical to avoid a watery bread.
- Mix the wet and dry ingredients just until combined. Over-mixing can lead to a denser texture.
- Check for doneness by inserting a toothpick into the center; a few moist crumbs should stick, but no wet batter.
With these tips, you’ll enjoy a fantastic and moist zucchini bread every time!
Healthy Chocolate Zucchini Bread Recipe
Ingredients:
- Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup coconut sugar or brown sugar
- 2 large eggs
- ½ cup unsweetened applesauce
- ¼ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Mix-ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- ½ cup dark chocolate chips or chopped dark chocolate (optional)
Time Needed:
This delicious and healthy chocolate zucchini bread takes about 15 minutes to prepare and 50-60 minutes to bake. Allow additional time for cooling before slicing and enjoying your creation!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Whisk Together Dry Ingredients:
In a medium-sized bowl, combine the whole wheat flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisk them together until well mixed and set aside.
3. Mix Wet Ingredients:
In a large mixing bowl, beat the eggs with the coconut sugar (or brown sugar) until the mixture is smooth and well combined. Next, add in the unsweetened applesauce, Greek yogurt, and vanilla extract. Mix everything well until it’s nice and creamy.
4. Combine Wet and Dry Ingredients:
Slowly add the dry ingredient mixture to the wet mixture. Stir gently until just combined—be careful not to over-mix!
5. Add Zucchini and Chocolate Chips:
Fold in the grated zucchini and dark chocolate chips (if using) until evenly distributed throughout the batter.
6. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Cool and Slice:
Once it’s done baking, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing into delicious pieces!
Enjoy your moist, chocolaty, and healthy zucchini bread! Perfect for breakfast or as a wholesome snack any time of the day! 🍞
FAQ for Healthy Chocolate Zucchini Bread
Can I Substitute All-Purpose Flour for Whole Wheat Flour?
Yes, you can use all-purpose flour if you prefer. However, using whole wheat flour adds more fiber and nutrients. If you make the switch, keep an eye on the moisture level as all-purpose flour may yield a slightly different texture.
What Can I Use Instead of Coconut Sugar?
If you don’t have coconut sugar, brown sugar or even honey can work as substitutes. For honey, reduce the amount slightly and consider cutting back on other liquids in the recipe to maintain the right consistency.
How Should I Store Leftover Zucchini Bread?
Store 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 freeze for up to 3 months. Simply thaw overnight in the fridge before serving!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and replace Greek yogurt with a plant-based yogurt. Enjoy your delicious vegan chocolate zucchini bread!
