This Healthy Chocolate Zucchini Bread is a delightful treat that’s both rich and moist. You won’t believe it has veggies in it! It’s perfect for breakfast or a snack.
I love sneaking in that zucchini—just think of it as a magic ingredient! Plus, it makes the bread super moist without the extra guilt. Enjoy a slice with your coffee! ☕
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds fiber and nutrients compared to all-purpose flour. If you don’t have it, you can use a mix of all-purpose flour and oats for a different texture, or almond flour for a gluten-free option.
Cocoa Powder: Unsweetened cocoa powder gives the rich chocolate flavor. If you want less intense cocoa, try using carob powder instead, though it will taste different.
Maple Syrup or Honey: Both sweeteners add natural sweetness. If you’re looking for a vegan option, stick with maple syrup. For a lower-calorie choice, agave syrup works too.
Coconut Oil: This oil adds a nice flavor and keeps the bread moist. You can substitute it with any neutral oil like canola or sunflower oil if preferred.
Greek Yogurt: It adds moisture and protein. If you want a dairy-free version, use plant-based yogurt. Applesauce is another great alternative to keep it moist.
How Do I Make Sure My Zucchini Bread is Moist and Not Dense?
Getting your Healthy Chocolate Zucchini Bread to the perfect moistness takes a couple of simple steps. First, remember that too much flour can lead to a dense bread. Measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Make sure to squeeze out excess water from the grated zucchini using a clean kitchen towel.
- Don’t overmix the batter. Fold the wet and dry ingredients until just combined—it’s okay if there are a few lumps.
- Keep an eye on the baking time; if you overbake, it can dry out. Start checking for doneness a few minutes before the suggested time.
Following these tips will help you enjoy a light and delicious zucchini bread! Happy baking!
Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ½ cup pure maple syrup or honey
- ¼ cup coconut oil, melted (or any mild vegetable oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- ½ cup plain Greek yogurt (for moisture and protein)
- ½ cup dark chocolate chips (optional for extra chocolatey flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 50-60 minutes of baking time, plus a bit of cooling time. Overall, you’re looking at about 1 hour and 30 minutes from start to enjoying a slice! Easy and rewarding!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Then, take a 9×5-inch loaf pan and grease it or line it with parchment paper. This will help your bread come out easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, combine the whole wheat flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon. Whisk them together until everything is evenly combined. This mix gives the bread a rich flavor and helps it rise!
3. Beat the Wet Ingredients:
In a separate bowl, beat the two eggs. Add in the maple syrup (or honey), melted coconut oil, vanilla extract, and Greek yogurt. Mix all these together until the mixture is smooth and well combined.
4. Combine Dry and Wet Ingredients:
Now, gently fold the wet ingredients into the dry ingredients using a spatula. Do this carefully until just combined—don’t overmix! A few lumps are perfectly fine.
5. Add Zucchini and Chocolate Chips:
Next, fold in the grated zucchini and dark chocolate chips (if you’re using them) until they are evenly distributed throughout the batter.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, making sure it’s even so it bakes nicely.
7. Bake:
Put the loaf pan in the oven and bake for 50-60 minutes. Keep an eye on it towards the end. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool Down:
Once baked, let the bread cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing.
9. Enjoy!
Slice it up and enjoy your healthy chocolate zucchini bread plain or with a spread of nut butter for that extra tasty treat!
Happy baking! Your healthy chocolate indulgence awaits!
FAQ for Healthy Chocolate Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! While whole wheat flour gives it added nutrition, you can substitute with all-purpose flour, oat flour, or a gluten-free blend if preferred. Just keep in mind that different flours might slightly alter the texture.
How Should I Store Leftovers?
Store any leftovers 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 slices wrapped tightly in plastic wrap for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Omit the Chocolate Chips?
Yes, you can leave out the chocolate chips if you wish! The bread will still be delicious and chocolatey thanks to the cocoa powder. You can also try adding nuts, seeds, or dried fruits for variety instead!
Is There a Vegan Option for This Recipe?
Definitely! To make this zucchini bread vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg, let sit for a few minutes to thicken). Additionally, ensure your yogurt is dairy-free!
