This yummy chocolate zucchini bread is a great way to sneak in some veggies while enjoying a treat! It’s moist, chocolatey, and oh-so-satisfying – perfect for breakfast or a snack.
Plus, who doesn’t like a little veggie magic? I love how easy it is to whip up, and you won’t even taste the zucchini. Trust me; your taste buds won’t complain! 🍞
Key Ingredients & Substitutions
Whole Wheat Flour: This flour adds a nutty flavor and extra fiber. If you need a gluten-free option, you can substitute it with almond flour or a gluten-free all-purpose flour blend.
Cocoa Powder: Use unsweetened cocoa powder for best results. If you want a lighter flavor, consider using carob powder as a substitute.
Eggs: Eggs help bind the ingredients together. For a vegan version, you can use flaxseed eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg – let it sit for 5 minutes to thicken).
Maple Syrup/Honey: Both sweeteners work well, but if you’re looking for a lower-calorie option, try using a sugar substitute like monk fruit sweetener or erythritol.
Coconut Oil: Great for moisture and a slight coconut flavor. If you prefer, you can use melted butter or even unsweetened applesauce for a lighter version.
Dark Chocolate Chips: Optional but highly recommended! For a healthier treat, choose at least 70% dark chocolate. If dairy-free, look for vegan chocolate chips.
How Do I Make Sure My Zucchini Bread Stays Moist?
Keeping your zucchini bread moist is all about balancing moisture and baking time. Here are some tips:
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel before adding it to the batter. This prevents the bread from getting soggy.
- Avoid overmixing the batter. Mix until just combined; lumps are okay!
- Check for doneness a few minutes before the suggested baking time to avoid drying out your bread. Remove it once a toothpick comes out clean or with a few moist crumbs.
- Let it cool completely laying flat on a wire rack. This prevents moisture from building up under the loaf.
How to Make Healthy Chocolate Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients:
- 3 large eggs
- ½ cup pure maple syrup or honey
- ¼ cup coconut oil, melted (or olive oil)
- 2 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, unpeeled)
- ½ cup plain Greek yogurt
Optional Ingredients:
- ½ cup dark chocolate chips
How Much Time Will You Need?
This healthy chocolate zucchini bread will take about 15 minutes to prepare and another 50-60 minutes to bake. Let it cool for about 10 minutes before slicing, so you can enjoy a delicious treat that’s ready in just over an hour!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). While that’s warming up, grease a 9×5-inch loaf pan or line it with parchment paper to make removal easier later on.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined for a uniform texture in your bread.
3. Combining the Wet Ingredients:
In another bowl, beat the eggs with a whisk. Then, add the maple syrup (or honey), melted coconut oil, and vanilla extract. Mix everything together until it is smooth and combined.
4. Bringing It All Together:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; it’s important not to overmix, so a few lumps are okay!
5. Adding Zucchini and Yogurt:
Now, fold in the grated zucchini and Greek yogurt until the mixture is evenly blended. If you’re using chocolate chips, fold those in last for extra chocolaty goodness!
6. Preparing to Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. This will ensure an even bake.
7. Baking Your Bread:
Place the loaf pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready!
8. Cooling and Slicing:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once it’s cool, slice it up and enjoy your delicious and healthy treat!
Enjoy your moist, chocolatey, and healthy zucchini bread that you can feel great about eating! 🍞
FAQ for Healthy Chocolate Zucchini Bread
Can I Use a Different Type of Flour?
Absolutely! You can substitute whole wheat flour with almond flour or a gluten-free all-purpose blend for a gluten-free version. Just keep in mind that using different flours might alter the texture slightly!
What Can I Substitute for Eggs?
If you’re looking to make this recipe vegan or need an egg substitute, try using flaxseed eggs. Combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Let the mixture sit for about 5 minutes to thicken before adding it to your wet ingredients.
How Should I Store Leftovers?
Store any leftover zucchini 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 slices in an airtight bag for up to 3 months. Just make sure to wrap them well to avoid freezer burn!
Can I Add Other Mix-ins?
Definitely! Feel free to get creative. You could add nuts like walnuts or pecans, dried fruits like raisins or cranberries, or even more spices like cinnamon for an extra flavor kick. Just keep in mind that adding extra ingredients might slightly change baking time, so keep an eye on it in the oven!
