This Healthy Chocolate Zucchini Bread is a tasty way to sneak in some veggies! It’s moist, rich, and packed with cocoa goodness, making it a perfect snack or breakfast treat.
Who knew zucchini could be so delicious? This bread also has less sugar and oil, so I can enjoy a slice (or two) without any guilt. It’s a win-win situation! 🍞😋
Key Ingredients & Substitutions
Zucchini: Grated zucchini is key for moisture! You can substitute with shredded carrots for a different flavor but still keep the bread moist.
Whole Wheat Flour: Whole wheat flour gives extra fiber. If needed, you can use all-purpose flour or a gluten-free blend for a gluten-free version.
Cocoa Powder: Unsweetened cocoa powder provides rich chocolate flavor. If you want a lighter taste, use carob powder, but adjust the sweetness as carob is naturally sweeter.
Oil: I like coconut oil for its flavor here, but olive oil works too. For a lighter option, consider unsweetened applesauce in place of oil.
Sweetener: Maple syrup adds a rich taste, but honey or agave syrup can be used as alternatives. Keep in mind the flavor might change slightly!
Greek Yogurt: This adds moisture and protein. You can swap it with applesauce or make it dairy-free by using a plant-based yogurt.
How Do I Get the Perfect Texture with This Bread?
Getting the right texture in your Healthy Chocolate Zucchini Bread is essential! Here are tips to ensure it turns out perfectly moist and fluffy:
- Grate zucchini finely and squeeze out excess moisture using a clean cloth or paper towel before adding it to the batter.
- Don’t overmix the batter; gently fold until just combined to keep the bread fluffy.
- Check for doneness with a toothpick. It should come out clean or with a few crumbs, not wet batter.
- Let it cool in the pan for a few minutes before transferring, which helps maintain moisture.
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 ⅓ cups whole wheat flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- 2 large eggs
- ⅓ cup coconut oil (melted) or olive oil
- ½ cup pure maple syrup or honey
- 1 tsp vanilla extract
- ½ cup plain Greek yogurt
- ½ cup dark chocolate chips (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 prep, followed by around 50-60 minutes of baking time. Let it cool for about 10 minutes in the pan, and then enjoy your scrumptious treat! Overall, you’ll spend less than 2 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. This ensures that all the dry ingredients are well combined and evenly distributed.
3. Prepare the Wet Ingredients:
In another bowl, beat the two eggs. Then mix in the melted coconut oil (or olive oil), maple syrup (or honey), vanilla extract, and Greek yogurt. Stir until everything is nicely combined.
4. Combine Wet and Dry Mixtures:
Now it’s time to add the wet ingredients to the dry. Gently fold them together with a spatula or wooden spoon until everything is just combined. Be careful not to overmix; it’s okay if there are a few lumps!
5. Add Zucchini and Optional Ingredients:
Fold in the grated zucchini, and if you want, add the dark chocolate chips and chopped nuts. This adds extra flavor and texture, but you can skip them if you prefer a simpler version.
6. Ready to Bake:
Pour the batter into your prepared loaf pan and smooth out the top. It should look nice and even!
7. Bake Your Bread:
Pop it in the preheated oven for about 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. After it’s cooled, slice it up and enjoy your healthy, chocolatey treat!
9. Storing Leftovers:
If you have any leftovers (which might be hard to believe!), keep them in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week for more freshness!
FAQ about Healthy Chocolate Zucchini Bread
Can I Use Yellow Squash Instead of Zucchini?
Absolutely! Yellow squash can be used in place of zucchini in this recipe. Just make sure to grate it finely, and follow the same instructions for squeezing out excess moisture.
Can I Substitute the Eggs for a Vegan Option?
Yes, 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 about 5 minutes until it thickens, and then use it in place of one egg.
How Can I Make This Bread Gluten-Free?
To make this recipe gluten-free, simply use a gluten-free all-purpose flour blend that includes xanthan gum. This will keep the texture nice and moist without the gluten!
What’s the Best Way to Store This Bread?
Store the bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it for up to a week. You can also freeze slices wrapped in plastic wrap for up to 3 months!
