This Healthy Chocolate Zucchini Bread is a yummy treat that’s sneaky good for you! It’s made with grated zucchini, cocoa powder, and just the right amount of sweetness.
Every bite feels like a chocolatey hug, and you’ll love how moist it is. I enjoy having a slice with my morning coffee. Who says healthy can’t be delicious? ☕🍞
Key Ingredients & Substitutions
Whole Wheat Flour: Using whole wheat flour adds extra fiber. If you’re looking for a gluten-free option, try almond flour or a gluten-free all-purpose blend. Just keep in mind that it may change the texture a bit.
Cocoa Powder: Unsweetened cocoa gives that rich chocolate flavor. If you don’t have cocoa, you could use carob powder as a substitute, but it will alter the taste slightly.
Honey or Maple Syrup: Both sweeteners work well, but if you need a vegan option, stick with maple syrup. Alternatively, coconut sugar can add sweetness, though the flavor will differ a bit.
Zucchini: Grated zucchini keeps the bread moist. Don’t have zucchini? You can substitute with grated carrots or even unsweetened apples for a different flavor.
Greek Yogurt: This ingredient keeps the bread tender and adds protein. If you’re dairy-free, use non-dairy yogurt or applesauce to maintain moisture.
How Do I Get My Zucchini Bread Moist Without Being Gummy?
The key to a perfect Healthy Chocolate Zucchini Bread is handling the zucchini right. Make sure to squeeze out excess moisture. This prevents the bread from becoming too wet or gummy. Here’s how to do it:
- Grate the zucchini using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth.
- Twist the towel to remove as much liquid as possible; aim for being just damp after squeezing.
Once you have the right moisture level, you’ll enjoy a texture that’s moist but not overly dense! Happy baking!
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 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 large eggs
- ½ cup unsweetened applesauce
- ½ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or non-dairy yogurt
Add-Ins:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup dark chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 50-60 minutes to bake. After baking, allow it to cool for about 10 minutes in the pan. Then, let it cool completely on a wire rack. In total, you’re looking at about an hour and a half from start to finish, including cooling time!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, go ahead and grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, use a whisk to combine the whole wheat flour, cocoa powder, baking powder, baking soda, salt, and ground cinnamon. This ensures that everything is evenly distributed!
3. Combine the Wet Ingredients:
In a separate bowl, beat the two eggs. Then, add in the unsweetened applesauce, honey (or maple syrup), vanilla extract, and Greek yogurt. Mix everything together until the mixture is smooth and cohesive.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix, as this can make your bread gummy!
5. Add Zucchini and Chocolate Chips:
Gently fold in the grated zucchini and any chocolate chips you’re using. This is where the magic happens as the zucchini adds moisture and a pleasant texture!
6. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and use a spatula to spread it out evenly. This ensures an even bake throughout your loaf.
7. Bake to Perfection:
Place the loaf pan in your preheated oven and bake for about 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
8. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Now, enjoy your delicious Healthy Chocolate Zucchini Bread as a snack or indulgent dessert! It’s a perfect treat that feels good to eat!
Frequently Asked Questions
Can I Use Different Flour for This Recipe?
Yes! You can substitute all-purpose flour or a gluten-free flour blend for the whole wheat flour. Just keep in mind that it may alter the texture and flavor slightly.
Is It Necessary to Squeeze the Zucchini?
Absolutely! Squeezing out the excess moisture from the grated zucchini is key to preventing the bread from becoming too wet or gummy. Aim for the zucchini to be damp after squeezing.
How Should I Store Leftovers?
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 7 days. You can also freeze the bread for up to 3 months. Just make sure to wrap it tightly in plastic wrap and store it in a freezer-safe bag.
Can I Omit the Chocolate Chips?
Absolutely! If you prefer a less sweet bread, feel free to leave out the chocolate chips. You can also substitute them with chopped nuts or dried fruit for added texture and flavor.
